Authentic Italian extra virgin olive oil from small-scale sustainably run olive groves.

Vegetarian Meatballs: Polpette vegetariane

Vegetarians, there is no need to miss out on spaghetti and meatballs with this recipe. Try this tasty vegetarian version of our meatballs (polpette) made with lentils and ricotta. They also work well with some vegetables and a salad on the side, or just in a tomato sauce with potatoes for a bit of extra substance.


Recipe

  • Serves 4 - 6

Ingredients

  • Dried Lentils – 200g/7oz
  • Ricotta – 125g/4.4oz
  • Breadcrumbs – 30g/1oz
  • Ragusano/parmesan – 50g/1.7oz
  • Egg – 1 large, beaten
  • Chilli flakes – 1 tsp
  • Garlic – 3 cloves thinly sliced
  • Salt and pepper to taste
  • Extra virgin olive oil – for frying
Dried Lentils – 200g/7oz Ricotta – 125g/4.4oz Breadcrumbs – 30g/1oz Ragusano/parmesan – 50g/1.7oz Egg – 1 large, beaten Chilli flakes – 1 tsp Garlic – 3 cloves thinly sliced Salt and pepper to taste Extra virgin olive oil – for frying

Method

  1. First cook the lentils according to the instructions on the package. Drain them and whizz them in the blender for a couple of minutes until smooth. 
  2. Mix in all the other ingredients, except for the olive oil, really well. Really well, like get stuck in with your hands, it’s the best way. You can leave this mix overnight or use straightaway.
  3. Heat the olive oil in a frying pan and roll the mixture into 4cm width balls.
  4. Fry over a medium heat, turning frequently to get them brown all over. They are best served with a simple, tomato sauce, and with or without pasta.