Lentil Meatballs (Polpette di Lenticchie) Recipe
Category: Appetizers
Servings: 35 Meatballs
Introduction
Lentil meatballs, or polpette di lenticchie, are a delicious and nutritious alternative to traditional meat-based meatballs, perfect for vegetarians and those looking for a lighter option. Made from simple ingredients like lentils, potatoes, and Grana Padano cheese, these meatballs are crisp on the outside and soft on the inside. A classic Italian antipasto, they’re flavorful, easy to prepare, and ideal for a variety of occasions—from casual gatherings to festive dinners.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry Lentils | 200g |
| Grana Padano DOP Cheese (grated) | 60g |
| Garlic | 1 clove |
| Salt | To taste |
| Black Pepper | To taste |
| Potatoes | 100g |
| Eggs | 2 large |
| Breadcrumbs | 250g |
| Peanut Oil (or vegetable oil) | As needed for frying |
Nutritional Information (Per Serving – Approx. 1 Meatball)
| Nutrient | Amount |
|---|---|
| Calories | 60 kcal |
| Protein | 3g |
| Carbohydrates | 10g |
| Fat | 2g |
| Fiber | 2g |
| Sodium | 100mg |
Instructions
Step 1: Preparing the Lentils
Begin by placing the dry lentils in a large bowl, covering them with cold water, and letting them soak for about 2 hours. This step is optional but helps reduce the cooking time slightly. Once the lentils are soaked, drain them thoroughly and rinse under cold running water to remove any residual impurities. In a separate pot, bring water to a boil and add the whole potato. Let it cook until soft, which should take about 15-20 minutes.
Step 2: Cooking the Lentils and Potatoes
Once the potato is cooked, drain it and set it aside to cool. Now, take the soaked lentils and add them to a pot of boiling water. Let them cook for about 40 minutes or until they become tender. It’s important to monitor the cooking time, as lentils can vary in softness depending on the variety. Once cooked, drain the lentils thoroughly, ensuring there is no excess water that could make the mixture too moist. Allow the lentils to cool for a few minutes.
Step 3: Blending the Ingredients
Transfer the cooled lentils to the bowl of a food processor or blender. Add the cooked potato, Grana Padano cheese, a pinch of salt, black pepper to taste, and the garlic clove. If you prefer a milder garlic flavor, you can remove the inner sprout from the garlic clove. This step helps reduce the strong, pungent taste of garlic. Process the mixture until it becomes smooth and uniform, ensuring there are no large chunks of lentils or potato left. The mixture should be thick and not too wet; if it’s too soft, you can add a little more breadcrumbs later.
Step 4: Preparing the Egg Mixture
In a separate bowl, crack the two eggs and lightly beat them with a fork until the yolks and whites are well combined. These eggs will help bind the mixture together and give the meatballs structure.
Step 5: Forming the Meatballs
Once your lentil mixture is ready, it’s time to shape the meatballs. Take small portions of the mixture, about the size of a walnut, and roll them into smooth, round balls using your palms. Continue this process until all the mixture has been shaped into meatballs. Place the formed meatballs on a tray lined with parchment paper, ensuring that they are spaced out to prevent sticking.
Step 6: Coating the Meatballs
Dip each lentil meatball in the beaten egg mixture, then roll it gently in the breadcrumbs until well coated. This breadcrumb coating will help them achieve a crispy texture when fried.
Step 7: Frying the Meatballs
In a deep skillet or frying pan with high sides, heat peanut oil to 170°C (338°F). It’s best to use a kitchen thermometer to ensure the oil reaches the right temperature for frying. If the oil is too cold, the meatballs will absorb too much oil and become soggy; if it’s too hot, they may burn on the outside before cooking through.
Carefully lower the meatballs into the hot oil, a few at a time, and fry them for about 3-4 minutes, or until golden brown and crisp. Don’t overcrowd the pan, as this can lower the oil temperature and result in uneven cooking. Once cooked, remove the meatballs using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Step 8: Serving
Once your lentil meatballs are fried to perfection, they’re ready to be served. They’re delicious on their own as an appetizer, paired with a tangy dipping sauce, or served alongside a fresh salad. These meatballs can be served warm or at room temperature, making them perfect for meal prepping, picnics, or as part of a larger antipasti spread.
Tips for Perfect Lentil Meatballs
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Texture Check: If the lentil mixture feels too wet or sticky to handle, add a little extra breadcrumbs to thicken it. Conversely, if it’s too dry, a small amount of water or vegetable broth can help bring it together.
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Make Ahead: These lentil meatballs can be made ahead and stored in the refrigerator for up to 3 days. Alternatively, you can freeze them before frying. To freeze, place the uncooked meatballs on a baking sheet and freeze them for a couple of hours. Once firm, transfer them to a freezer-safe bag or container. When ready to cook, fry directly from frozen.
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Oil Substitution: If you prefer a healthier option, you can bake these meatballs instead of frying them. Preheat your oven to 180°C (350°F), place the meatballs on a baking sheet lined with parchment paper, and bake for 20-25 minutes, or until golden brown, flipping them halfway through.
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Vegan Option: To make these lentil meatballs vegan, simply omit the eggs and replace them with a flax or chia egg. For this, combine 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, let it sit for 5 minutes to thicken, then add it to the mixture as you would with eggs.
Serving Suggestions
Lentil meatballs can be served in various ways:
- As a light appetizer: Serve them with a tangy tomato or mustard dipping sauce.
- In a sandwich or wrap: Use them as a filling for a hearty sandwich or wrap, paired with fresh veggies and your favorite condiments.
- With pasta or salad: Toss them into a bowl of pasta or a fresh salad for a satisfying main course.
- With a creamy dip: Pair these lentil meatballs with a yogurt-based dip, like tzatziki, for a Mediterranean touch.
Conclusion
These lentil meatballs are a perfect balance of flavors and textures, making them a versatile and satisfying dish for any occasion. Whether served as an appetizer, main course, or as part of a larger meal, they’re sure to be a hit with both vegetarians and non-vegetarians alike. By following this easy recipe, you can enjoy a healthy, flavorful alternative to traditional meatballs, packed with protein and fiber from lentils and potatoes. Enjoy!
