Spanish Lentil Balls in Tomato Sauce
Vegetarian lentil balls made with dry brown lentils, crushed tomatoes, yellow onion, and fresh garlic. Smoked paprika and oregano give the tomato sauce a Spanish-inspired flavor.
- appetizer
- baked
- baked lentil balls
- brown lentils
- budget-friendly
- comfort food
- crushed tomatoes
- dairy-free
- dinner
- entertaining
- family-friendly
- freezer-friendly
- high-protein
- legume
- lentil balls
- lentils
- lunch
- main course
- make-ahead
- meal prep
- mediterranean
- nut-free
- oregano
- oven-baked
- pantry-staple
- smoked paprika
- soy-free
- spanish lentil balls
- spanish-inspired
- stovetop
- supper
- tapas
- tomato sauce
- vegetarian
- vegetarian meatballs
- Cuisine
- Spanish-inspired
Shopping options
Check ingredients to include themPackage used · most used first
dry brown lentils · 16 Ounce
Kroger® Lentil Beans
100%
Details
plain dry breadcrumbs · 2 Cup
Kroger® Plain Bread Crumbs
53%
Details
crushed tomatoes · 1 Can
Kroger Crushed Tomatoes in Puree
50%
Details
large eggs · 3 Each
Kroger® Grade A Large White Eggs
25%
Details
fresh garlic, minced · 12 Gram
Garlic
24%
Details
yellow onion, finely diced · 150 Gram
Kroger® Yellow Onion 3 lb Bag
11%
Details
smoked paprika · 2 Teaspoon
McCormick Smoked Paprika
10%
Details
olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
dried oregano · 1 Teaspoon
Kroger® Oregano Leaves Shaker
8%
Details
ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
kosher salt · 3 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
water · 8.5 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 8 servings
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Cook this recipe
- dry brown lentils-16 oz
- water-8 1/2 cups
- crushed tomatoes-1 can
- yellow onion-150 g
- fresh garlic-12 g
- plain dry breadcrumbs-2 cups
- large eggs-3 each
- olive oil-3 tablespoons
- kosher salt-1 tablespoon
- smoked paprika-2 teaspoons
- dried oregano-1 teaspoon
- ground black pepper-1/2 teaspoon
Preheat the oven to 400°F and line 2 rimmed baking sheets with parchment paper. Rinse the lentils, finely dice 150 grams yellow onion, and mince 12 grams fresh garlic.
Keep fingers clear while finely dicing the onion and mincing the garlic.
In a large saucepan, combine 16 ounces dry brown lentils, 8 cups water, and 1 teaspoon kosher salt. Bring to a boil, then simmer uncovered for 25 to 30 minutes, until the lentils are very tender; drain and cool 10 minutes.
Drain the hot lentils carefully to avoid steam burns.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the 150 grams yellow onion and cook for 5 minutes, then stir in the 12 grams fresh garlic, 2 teaspoons smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon ground black pepper, and 1 teaspoon kosher salt; cook until fragrant, about 1 minute.
Use caution when adding onion to hot oil to avoid splatter.
Transfer 1/2 cup of the sautéed onion mixture to a large mixing bowl and leave the remaining mixture in the skillet. Add the drained lentils and mash until sticky, with about half the lentils broken down.
Mix 2 cups plain dry breadcrumbs, 3 large eggs, and 1/2 teaspoon kosher salt into the mashed lentils; let the mixture rest 5 minutes. Shape into 36 lentil balls, arrange on the prepared sheets, and brush with 1 tablespoon olive oil.
Wash hands, utensils, and surfaces after handling raw eggs.
Do not taste the uncooked lentil mixture once eggs have been added.
Bake for 22 to 26 minutes, rotating the sheets halfway through, until the balls are lightly browned, firm, and 160°F in the center.
Use oven mitts when rotating the hot baking sheets.
Cook the lentil balls to an internal temperature of 160°F because the mixture contains eggs.
While the balls bake, add one 28-ounce can crushed tomatoes, 1/2 cup water, and 1/2 teaspoon kosher salt to the skillet with the remaining onion mixture. Simmer over medium-low for 15 to 18 minutes, until the sauce is thickened and glossy.
Simmer gently to reduce splattering from the hot tomato sauce.
Nestle the baked lentil balls into the sauce and turn gently to coat. Simmer for 5 minutes, until the balls are hot through and the sauce clings lightly.
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