Go Back
+ servings
Print Recipe
No ratings yet

Gluten Free Lentil Meatfree Balls in Rich Tomato Sauce

Gluten-free protein and iron rich lentil meatballs in a rich tomato sauce. Perfect as main dish with a side or spaghetti.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 people
Author: Adriana Z.


for the balls

  • 400 gr Lentils cooked and drained
  • 50 gr Gluten Free Bread or boiled potato
  • 30 gr Vegan Parmesan
  • 1 cup Fresh Parsley
  • 1 tbsp Chickpea Flour
  • 1-2 Garlic Clove
  • tsp ½Chili Flakes
  • Salt
  • Pepper

for the sauce


  • Pre-heat the oven at 200°C (390°F).
  • Finely chop the parsley, cube the bread and grate the garlic cloves and the vegan cheese block.
  • In a bowl combine lentils (well drained), chickpea flour, chili flakes, salt, pepper, parsley, bread, garlic and cheese. Work with a potato masher, fork or bare hands until it holds well together and the bread has absorbed the natural moisture and has became soft and sticky.
  • Form the balls (around a dozen in total) and arrange on a baking tray ready to precook them in the oven for 10 minutes.
  • In the meantime we’re making the sauce. Finely chop the onion and the garlic. Sauté in a pan with olive oil until soft. Add tomato sauce, basil leaves simply teared in two, salt and pepper. Cover with a lid and cook on medium heat for 5-10 minutes.
  • Once the balls are ready add them to the sauce and simmer together for an extra 10-15 minutes.
  • Serve with a side of salad or roasted potatoes/veggies, with some cooked spaghetti/pasta or in a sub with some arugula (rocket salad) and/or vegan mozzarella on top.