Beef and lentil meatballs

Adding lentils to a traditionally meat based dish is a great way to extend the dish, this enables you to make the meat go further so you’re making more portions (less time in the kitchen) with less meat (saving the planet).  Lentils also add fibre which slows down the digestion process keeping you fuller for longer.

Serves 4-6


500g lean beef mince

400g tin brown lentils, drained and rinsed

1 onion, grated

2 tsp oregano

¼ cup oats

1 handful fresh basil leaves, chopped

2 garlic cloves

1 egg

Salt & pepper

Olive oil

500ml tomato passata

2 tsps. balsamic vinegar

100g reduced fat feta cheese



  1. Place the mince, lentils, onion, oregano, basil, oats, garlic, egg, salt and pepper in a big mixing bowl and mix well. Using your hands create small balls with the mixture and place them on a plate in the refrigerator for 30 minutes to firm up.
  2. Prepare vegetables or salad of your choice and heat the oven to 180 degrees Celsius
  3. Heat olive oil in a pan and fry the meatballs until evenly browned, then place in an oven proof dish
  4. Add the balsamic vinegar to the passata, mix well and pour over the meatballs
  5. Crumble the feta on top and place in the oven for 25 minutes
  6. Serve with whole-wheat pasta and a vegetable of your choice or a side salad for a balanced meal

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