Italian-Style Neatballs in a Tomato Sauce
Italian-Style Neatballs in a Tomato Sauce
Made With Our Delhi Black Lentil Daal
SERVES 3
5 MINS PREP
20 MINS COOK
Looking for healthy dinner ideas? Our hearty neatballs marinara are tasty, satisfying and easy to make! Serve with bread to mop up the sauce or a salad.
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Tailored to Taste
We love a hearty neatball (vegetarian meatball) that is satisfying and tasty, but still healthy - and we have the perfect storm with this vegetarian lentil neatball marinara dish. It is also really fun and easy to make and can be served with some bread to mop up the sauces, or just a green salad on the side.
Ingredients
- 1 pack of The Spice Tailor Delhi Black Lentil Daal (lentils included)
- 1 3/4 tbsp. vegetable oil
- ½ small onion, finely diced
- 1 large clove garlic, finely chopped
- 1 1/2 tsp. plus 1 tsp. red or white wine vinegar
- 1/8th tsp. salt and pepper plus extra to taste
- 70-80g dried breadcrumbs
- 400g marinara or pasta sauce (we buy a garlic and onion one)
- 6 basil leaves, shredded, optional
- Chilli flakes, optional
- Handful of grated parmesan to serve
Method
- Heat the grill function of your oven until hot.
- Heat the ¾ tbsp. vegetable oil in a frying pan. Add the onions and a little seasoning and cook until soft.
- Add in the garlic and continue cooking for another 40 seconds over a gentle heat. Add both to a large mixing bowl.
- Add the lentils from the large pouch in the kit (but not the Tarka sauce from the smaller pouch as you’ll need this later), the 1½ tsp. vinegar, salt and pepper and most of the crumbs. Mix well and leave for a minute or two. They should harden up a little as they sit. If not add the remaining crumbs.
- Take a little bit and fry in the same pan. Taste and adjust seasoning to taste or add more crumbs if necessary.
- Make them into neatballs. You can make them into smaller or larger neatballs, making 12-13 larger ones or 16 smaller ones.
- Heat the remaining oil in the pan. Once hot, add all the balls, turn the heat down and cook gently, browning evenly on all sides. Once done, place on a plate.
- Add the dried chilli from the small sachet in the kit (if using), the tomato sauce, the Tarka sauce from the medium pouch in the kit, the remaining 1 tsp. vinegar and the basil (if using). Season as necessary. Bring to a simmer, taste and adjust seasoning, adding some chilli flakes if you like.
- Add the meatballs back in, sprinkle over the parmesan and grill or place in the oven if possible to melt the cheese and serve!
Tailored to Taste
We love a hearty neatball (vegetarian meatball) that is satisfying and tasty, but still healthy - and we have the perfect storm with this vegetarian lentil neatball marinara dish. It is also really fun and easy to make and can be served with some bread to mop up the sauces, or just a green salad on the side.
Ingredients
- 1 pack of The Spice Tailor Delhi Black Lentil Daal (lentils included)
- 1 3/4 tbsp. vegetable oil
- ½ small onion, finely diced
- 1 large clove garlic, finely chopped
- 1 1/2 tsp. plus 1 tsp. red or white wine vinegar
- 1/8th tsp. salt and pepper plus extra to taste
- 70-80g dried breadcrumbs
- 400g marinara or pasta sauce (we buy a garlic and onion one)
- 6 basil leaves, shredded, optional
- Chilli flakes, optional
- Handful of grated parmesan to serve
Method
- Heat the grill function of your oven until hot.
- Heat the ¾ tbsp. vegetable oil in a frying pan. Add the onions and a little seasoning and cook until soft.
- Add in the garlic and continue cooking for another 40 seconds over a gentle heat. Add both to a large mixing bowl.
- Add the lentils from the large pouch in the kit (but not the Tarka sauce from the smaller pouch as you’ll need this later), the 1½ tsp. vinegar, salt and pepper and most of the crumbs. Mix well and leave for a minute or two. They should harden up a little as they sit. If not add the remaining crumbs.
- Take a little bit and fry in the same pan. Taste and adjust seasoning to taste or add more crumbs if necessary.
- Make them into neatballs. You can make them into smaller or larger neatballs, making 12-13 larger ones or 16 smaller ones.
- Heat the remaining oil in the pan. Once hot, add all the balls, turn the heat down and cook gently, browning evenly on all sides. Once done, place on a plate.
- Add the dried chilli from the small sachet in the kit (if using), the tomato sauce, the Tarka sauce from the medium pouch in the kit, the remaining 1 tsp. vinegar and the basil (if using). Season as necessary. Bring to a simmer, taste and adjust seasoning, adding some chilli flakes if you like.
- Add the meatballs back in, sprinkle over the parmesan and grill or place in the oven if possible to melt the cheese and serve!
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Delhi Black Lentil Daal
If you’ve never tried Makhani Daal, you’re in for a treat. These lentils are actually whole tiny black beans which when cooked slowly, plump up into creamy flavourful nuggets of deliciousness.
This daal is a restaurant staple and a real favourite in India. It is simply flavoured with tomatoes, whole spices, ginger and garlic for a deep rich, slightly smoky flavour, with a little cream and butter for that signature richness. It is absolutely delicious, some might say addictive, so be warned!
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Restaurant quality meals in minutes
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Explore the world through flavour today
