Lentil meatballs

When I want to feel super broke, I head on over to goop and check out the things Gwyneth thinks none of us plebs should live without, like $300 nesting dishes and stuff. Girl musta lost. her. mind. if she thinks I’m spending $200 on a t-shirt, but she has a few decent recipes, I must say.

All the snow in Chicago has me in the mood for some comfort food. My girl Stacy gave me this idea: lentil meatballs and spaghetti squash. Gwyneth beat me to it, so I used a variation of her recipe. But beware – these taste nasty if served in regular dish ware. You need these. Obvs.

Lentil Meatballs, adapted from goop, makes about 24 “meatballs”

-1 spaghetti squash
-2 T + 1/4 cup olive oil
-1 onion
-2 cloves garlic
-1/2 t dried rosemary
-1/2 t dried thyme
-3-4 basil leaves, roughly chopped
-2 cup cooked lentils (you can buy the refrigerated ones at the grocery store)
-3 T tomato paste
-2 eggs
-1/2 cup fresh ricotta
-1/4 cup shredded parmesan + more for topping
-1 cup panko (I used gluten free because I had it on hand)
-1 cup marinara sauce
-salt & pepper


Let’s do this:

Preheat oven to 375. Slice spaghetti squash in half and scoop out the seeds.

Cook the spaghetti squash cut-side down for about 30-35 minutes, depending on how big it is. Mine took about 30 mins. It’s ready when you can easily pierce the skin with a fork.

Chop up your onion and garlic.

Heat 2 tablespoons of olive oil in a skillet. I make sure the oil is nice and hot before adding my onion, so it sizzles when I add it. Ruby hates this. Onion sizzles make her tail go between her legs.Ruby1

Saute until the onion is translucent. Add the herbs and stir for about a minute. Remove from heat.

Add the lentils to a food processor with the tomato paste and add the remaining olive oil (about 1/4 cup) to get everything moving. You’ll have to stop and scrape the sides a few times. Annoying.


Crack your two eggs in a big bowl and beat lightly with a whisk.

Add the ricotta and stir.

Add the lentil mixture and stir to combine.

Add the onion/garlic/herbs, parmesan, and panko. Season generously with salt and pepper. Stir.

Form “meatballs”: I used my cookie scoop, which is about 2 tablespoons, to scoop the mixture, then rolled them into balls.

At this point, my spaghetti squash was done. I removed it and let it cool for a bit, the scraped the flesh out with a fork.

Place the meatballs on a parchment-lined (or greased) cookie sheet and bake for about 12 minutes.

Warm up your marinara sauce in a saucepan. Once the 12 minutes is up, turn the oven to broil and cook for about 2-3 mins longer, just to brown the meatballs a bit.

Top your spaghetti squash with the meatballs and marinara and a bit of parmesan.

Check this out – I crumbled the leftover meatballs and topped a pizza the next night. Winning!

Enjoy your lentil meatballs curled up under your $900 ivory cashmere throw. Ah, the simple things.


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3 thoughts on “Lentil meatballs

  1. Ling says:

    You crack me up! Looks yummy. I wish I could eat this in the navy blazer with terry cloth hoody- only $895, unfort- all sold out.

  2. Amy S says:

    Hilarious! I feel the same way about goop/Gwnyth, but at the same time, I cannot look away. I must read every goop newsletter that comes my way!

  3. […] friend, fellow runner, blogger, photographer and all around funny gal (among many other things) had a great post this week. She kept me smiling while I was stranded on the plane waiting for the jet bridge at […]

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