Mozzarella Stuffed Lentil “Meatballs”

Mozzarella Stuffed Lentil “Meatballs”

Made healthier with brown lentils, these Mozzarella Stuffed Lentil Meatballs are packed with flavour and oozing with gooey mozzarella! Created by @nourish_naturally.

Makes 16 servings
Total Time 25 Minutes
Difficulty Easy
Container Low-Profile 2.0-litre Container


  • 150g canned brown lentils, drained
  • 1 brown onion
  • 4 garlic cloves
  • 80g rolled oats
  • 2 Tablespoon tomato paste
  • 1 Tablespoon tamari
  • 1 teaspoon red wine vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon chilli flakes
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 cubes of mozzarella cheese
  • 700g jar passata
  • Extra virgin olive oil, to cook
  • Cooked spaghetti, to serve
  • Grated Parmesan, to serve
  • Parsley, to serve


  1. Place 1/4 of the onion and 1 garlic clove at a time into the Vitamix container and secure the lid. Pulse the blender by rapidly turning the dial to its lowest speed setting, then off again. Repeat until desired texture is reached, using the tamper to press ingredients toward the blades and scraping down the sides of the container as needed. Repeat with remaining onion and garlic.
  2. Heat 1 Tablespoon oil on the fry pan over medium heat. Add the onion and garlic and sauté for about 5 minutes. Remove and place into Vitamix with oats, tomato paste, tamari, vinegar, herbs, salt and pepper. Secure the lid and pulse a few times until just combined. Stop the machine and scrape down sides of the container if necessary.
  3. Roll the mixture into 8 large balls (or 16 smaller balls), placing 1 cube of mozzarella inside each and rolling to cover cheese.
  4. Heat oil on a fry pan and cook meatballs until golden on each side. Add passata and simmer for a few minutes.
  5. Serve on a bed of spaghetti, top with grated Parmesan and chopped parsley.

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