Meatballs with lentil pasta recipe

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These meatballs are moist and succulent thanks to the added vegetables. The lentil pasta makes this a very substantial dish for a family.

  • Yield: 6 Servings


  • 1 lb 12 oz (800 g) minced/ground beef
  • 2 eggs
  • ½ courgette/zucchini, finely diced
  • 1 carrot, finely diced
  • 1½ teaspoons salt
  • 1 teaspoon dried oregano
  • 4 tablespoons (50 g) ground flaxseeds/linseeds
  • 14-oz (1 x 400-g) can chopped tomatoes
  • 2 tablespoons barbecue sauce (ideally one without added sugar)
  • 1 tablespoon coconut aminos or tamari
  • 1 vegetable stock cube or 1 tablespoon vegetable stock paste
  • 9 oz (250 g) lentil pasta
How to Make It
  1. n a bowl, mix together the beef, eggs, courgette/zucchini, carrot, salt, oregano and flaxseeds/linseeds. Form into meatballs about the size of large golf balls (this can get a little messy so I wear catering gloves).
  2. Put the tomatoes, barbecue sauce, coconut aminos or tamari, stock cube or paste and 400 ml/1⅔ cups water into the multi-cooker. Add the meatballs and push them under the sauce.
  3. Secure the lid in place and set the Meat button for 12 minutes. At the end of cooking, use the NPR method. Remove the meatballs and cover to keep warm.
  4. Add the pasta to the pot. Secure the lid and cook on Manual or High Pressure for 2 minutes. At the end of cooking, use the QPR method and serve the pasta and meatballs together.

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