lentil meatless balls spaghetti

Lentil Meatless-Balls & Spaghetti


A wonderful recipe by our foodie ambassador Sammy Hamilton. Check out her page for more posts.


A healthy and equally delicious twist on a true favourite. Here is a recipe Lentil Meatless-Balls & Spaghetti


A classic but simple dish that offers a comforting sense of home.  This particular recipe can be enjoyed by meat lovers and vegetarians alike. Try them with the recommended spaghetti or in a sub-roll. If you leave out the marinara sauce then they work brilliantly raw to top off a salad.[wpurp-searchable-recipe]Lentil Meatless-Balls & Spaghetti – – – [/wpurp-searchable-recipe]

Cooks In30 minutes


250g gluten free spaghetti



2 small shallots, diced

3 small garlic cloves, crushed

Salt and pepper, to taste

2 handfuls spinach/kale, cooked and dried*

1 tbsp tomato puree

1tsp dried oregano

4 sundried tomatoes, roughly chopped

1 handful fresh parsley, chopped

2 tsp ground flaxseeds

1tsp garlic granules

250g puy/beluga/French lentils**



1 tbsp olive oil

340g tomato passata

1 tbsp tomato puree

1 clove garlic, crushed

1tsp garlic granules

1 tsp dried basil

1 tsp chilli paste (I use extra hot Sriracha, but any hot sauce will do)

1tbsp balsamic vinegar

Salt and pepper, to taste


  1. Cook Spaghetti according to packet instructions.
  2. Meanwhile, put all of the meatball ingredients (keeping aside the lentils) in a food processor and blend into a coarse meal. Lastly, microwave the lentils for 1 minute to soften and add to the mixture and either blend until the lentils begin to smooth out or use the back of a fork to mash it all up.
  3. Scoop out the mixture, 1 tbsp at a time and roll into firm balls in the palm of your hands (you can wet your hands to stop them sticking). This should create approx. 12 balls.
  4. In a pan heat the oil on a low-medium heat, add all the marinara ingredients and keep on a very gentle simmer for 5 minutes.
  5. Add the meatballs to the marinara and allow the sauce to heat the meatballs, gently move them around the pan and cover with marinara sauce. Cook for a further 5 minutes on a gentle simmer.
  6. When ready, drain the spaghetti and drizzle a little extra oil through it to help keep separation.
  7. Serve the meatballs over the spaghetti with a few scoopfuls of the marinara sauce.
  8. Top with freshly chopped basil, nutritional yeast flakes or cheese of choice and enjoy.


* Wilt fully and pat dry any excess water with a non-fibrous tea towel/kitchen roll. I often use frozen kale balls; microwave for 1 minutes and use some kitchen roll to absorb any excess liquid.

** I found Merchant Gourmet packets of lentils work best, they have good flavour but most importantly they’re not too silky or watery in consistency, whereas tinned lentils can be a little too smooth to create the right consistency. If using tinned lentils, drain, pat dry and blend until smooth before adding to the meatball mixture.