Spinach veggie meatballs (Makes 22)

October 26, 2017





  • 400g spinach (steamed and drain excess water),

  • 6 x sun-dried tomato,

  • 160g multigrain bread (or white if you prefer),

  • 2 x cloves of garlic,

  • 250g puy lentils (I use merchant gourmet ready cooked),

  • 1 x beaten egg,

  • 15g grated parmesan,

  • Sprig of fresh basil,

  • 2 tbsp olive oil,

  • Salt and pepper (to taste).



  1. Pre heat the oven to 180 degrees / gas mark 6,

  2. Prepare a lined baking tray big enough to place your veggie balls,

  3. In a food processor, blitz the bread until it turns to breadcrumbs and tip into a clean bowl,

  4. Add all the other ingredients, apart from the egg into the processor and then pulse just before it starts to go smooth,

  5. Spoon the mix into the breadcrumbs, add the beaten egg and then combine the mixture.  I normally use my hands at this point,

  6. Take a large tablespoon of the mix into you hand, roll into a ball and place onto the baking tray,

  7. Once you have formed all the veggie balls, place into the oven for around 20 to 25 minutes, checking frequently to make sure they do not burn,

  8. In this recipe, I served these with fresh pappardelle pasta and a puttanesca sauce, however they are also great cold in a salad with some grilled halloumi.

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