Vegetarian Lentil Meatballs with Organic Red Pesto

1. Prepare the potatoes: Place the potatoes in a saucepan of boiling water and cook until tender. Drain, allow to cool slightly, peel and mash with a fork until smooth.
2. Prepare the lentils: Place the cooked lentils in a food processor with a drizzle of extra virgin olive oil and the fresh parsley. Blend until combined.
3. Make the veggie meatballs: Transfer the lentil mixture to a bowl. Add the mashed potatoes and egg, then mix everything together until well combined. Shape the mixture into small, walnut-sized balls.
4. Prepare the sauce: Heat the extra virgin olive oil in a large frying pan over medium heat. Add the finely chopped onion and sauté until softened.
5. Add the pesto: Stir in the tomato and basil sauce and organic red pesto. Allow the sauce to simmer gently for approximately 2 minutes.
6. Cook the meatballs: Carefully add the veggie meatballs to the sauce. Simmer for 10–15 minutes, gently turning them occasionally so they are coated in the sauce. Add a splash of water or vegetable stock if the sauce becomes too thick.
7. Serve: Finish with freshly chopped basil and serve hot. Enjoy with pasta, crusty bread or your favourite side dishes!

Serving suggestion: Serve with your favourite pasta or crusty sourdough bread to soak up the delicious tomato and red pesto sauce.
Make it extra flavourful: Add a little extra organic red pesto to the sauce for a richer Mediterranean-inspired flavour.
Handle with care: The veggie meatballs are delicate, so turn them gently while simmering to help keep their shape.

Prep time: Approximately 15 minutes
Cook time: Approximately 30 minutes
Serves: 2 people