These Italian Veggie Balls are a hearty, wholesome twist on classic meatballs, made with lentils, spinach, and pesto for a rich, satisfying flavor. Perfect for a comforting family meal, this plant-based dish pairs beautifully with spaghetti and a vibrant tomato sauce.
Why You’ll Love This Recipe
These Italian Veggie Balls are packed with flavor and texture, offering a delicious meat-free alternative that doesn’t compromise on taste. They’re simple to prepare, budget-friendly, and ideal for family dinners. The combination of lentils, herbs, and nuts creates a satisfying bite that even non-vegetarians will enjoy.
Ingredients
For the veggie balls
- 225g dried brown lentils
- 2 onions, finely chopped
- 1 tbsp olive oil + extra for greasing
- 4 garlic cloves, crushed
- 100g baby spinach
- 4 tbsp pesto
- Zest of 1 lemon
- 50g pine nuts (or chopped almonds or oats for nut-free)
- 1 large egg
- 50g fresh breadcrumbs
- Salt and black pepper
For the tomato sauce
- 2 × 400g tins chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp red wine vinegar (non-alcoholic)
- 1 tbsp sugar
- Fresh basil leaves
- Salt and black pepper
To serve
- 300g dried spaghetti
Instructions
- Preheat oven to 200°C (180°C fan). Cook lentils in boiling water for 20–25 minutes until soft. Drain well and let dry.
- Fry onions in olive oil for 10 minutes until soft. Add garlic and cook 2 more minutes. Transfer half to a food processor and keep the rest for sauce.
- Wilt spinach with hot water, then squeeze out excess moisture.
- Add lentils, spinach, pesto, and lemon zest to the processor. Blend until combined but slightly textured.
- Pulse in pine nuts, then transfer mixture to a bowl. Mix in egg and breadcrumbs. Season well.
- Shape into 20 balls and place on a greased tray. Bake for 15–20 minutes until golden.
- For the sauce, add tomatoes, purée, vinegar, sugar, water, and basil to the onion pan. Simmer 15–18 minutes.
- Cook spaghetti according to package instructions.
- Add the Italian Veggie Balls to the sauce and gently coat. Serve over spaghetti with fresh basil.
Tips & Tricks
- Drain lentils thoroughly to avoid soggy mixture
- Don’t over-blend; texture is key
- Use oats for a nut-free version
- Add chili flakes for a spicy kick
- Swap spinach with kale if needed
Details
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking & Simmering
- Cuisine: Italian-inspired
- Difficulty: Easy
- Dietary: Vegetarian, Halal-friendly
Notes
- Serve with grated cheese if desired
- Pair with garlic bread or salad
- Can be made ahead and reheated
Nutrition (Approx.)
- Calories: 420 per serving
- Protein: 18g
- Carbs: 55g
- Fat: 14g
FAQ
Can I make Italian Veggie Balls vegan?
Yes, replace the egg with a flax egg or mashed potato.
Can I freeze them?
Absolutely, freeze before or after baking.
What can I use instead of pesto?
Try fresh herbs blended with olive oil and lemon juice.
Are they gluten-free?
Use gluten-free breadcrumbs and pasta.
Can I pan-fry instead of bake?
Yes, cook in a skillet until evenly browned.
Storage
- Fridge: Store up to 4 days in airtight container
- Freezer: Freeze up to 2 months
- Reheating: Warm in sauce on stovetop or microwave
Similar Recipes
Italian Veggie Balls with Spaghetti
Ingredients
For the veggie balls
- 225 g dried brown lentils
- 2 onions finely chopped
- 1 tbsp olive oil + extra for greasing
- 4 garlic cloves crushed
- 100 g baby spinach
- 4 tbsp pesto
- Zest of 1 lemon
- 50 g pine nuts or chopped almonds or oats for nut-free
- 1 large egg
- 50 g fresh breadcrumbs
- Salt and black pepper
For the tomato sauce
- 2 × 400g tins chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp red wine vinegar non-alcoholic
- 1 tbsp sugar
- Fresh basil leaves
- Salt and black pepper
To serve
- 300 g dried spaghetti
Instructions
- Preheat oven to 200°C (180°C fan). Cook lentils in boiling water for 20–25 minutes until soft. Drain well and let dry.
- Fry onions in olive oil for 10 minutes until soft. Add garlic and cook 2 more minutes. Transfer half to a food processor and keep the rest for sauce.
- Wilt spinach with hot water, then squeeze out excess moisture.
- Add lentils, spinach, pesto, and lemon zest to the processor. Blend until combined but slightly textured.
- Pulse in pine nuts, then transfer mixture to a bowl. Mix in egg and breadcrumbs. Season well.
- Shape into 20 balls and place on a greased tray. Bake for 15–20 minutes until golden.
- For the sauce, add tomatoes, purée, vinegar, sugar, water, and basil to the onion pan. Simmer 15–18 minutes.
- Cook spaghetti according to package instructions.
- Add the Italian Veggie Balls to the sauce and gently coat. Serve over spaghetti with fresh basil.
Notes
- Serve with grated cheese if desired
- Pair with garlic bread or salad
- Can be made ahead and reheated
Conclusion
These Italian Veggie Balls are a comforting, flavorful, and nourishing alternative to traditional meatballs. Easy to make and perfect for any occasion, they’re a reliable go-to for a satisfying meal everyone will enjoy.