Hello, how is everyone doing these days? I hope you are all well. There’s something deeply reassuring about making food from scratch — knowing exactly what you’re putting into your body, one ingredient at a time. These lentil meatballs are made with simple pantry staples like lentils and oats, both rich in plant-based protein and naturally nourishing. They’re easy to make, hands-on, and a lovely way to invite children into the cooking process, turning meal prep into a shared experience. Homemade food doesn’t have to be complicated — just thoughtful, intentional, and made with care.
That’s getting into cooking.

Ingredient
Meatball mixed
1/2 large white onion, diced
1 can of lentils, drained
125g oat flakes
50g walnuts, roughly chop
3 tbsp tomato paste
1 tbsp mustard
2 tsp smoked paprika
Salt to your taste
oil for frying
Tomatoes Sauce
1/2 large white onion, diced
2 garlic, mice
1 can of pureed tomatoes
Salt and pepper to your taste
60ml water
Method
Meatball Mixed
- Start with the lentils, drain and smash them in the bowl
- Add the onion, oat flakes, walnuts, tomato paste, mustard, smoked paprika and salt to the bowl. Combine it well.
- Let it sit for 10 minutes, then roll it into a ball.
Cook the meatball
- Heat the pan with oil. Fry the balls for 15 minutes until crispy, turning and tossing occasionally, then remove from the pan.
Tomato Sauce
- Sauté onion and garlic in the same pan. Add the pureed tomatoes, salt, pepper and pasta water
- Add balls along with fresh basil and stir. Simmer in sauce for 5 minutes.

Note:
If you don’t like the rawness of the onion in the meatball mix, you can cook it until soft and not let it get colour.
They’re easy to prepare, fun to shape, and perfect for getting kids involved in the kitchen. Little hands can help roll the meatballs, while learning where their food comes from along the way.
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