4 to 6
- ¼ cup black lentils
- 8 ounces ground beef
- 1 egg
- 1 cup onion, minced, divided
- 1 cup zucchini, grated, divided
- 3 TB Kosterina Garlic Olive Oil, divided
- 1 (14.5 ounces) can crushed tomatoes
- 1 tsp salt, plus more to taste
- In a small saucepan of boiling water, cook lentils until very soft, about 30 minutes. Add more water to the pan as it reduces and the lentils cook. Strain and cool completely.
- In a mixing bowl, combine cooked lentils, ground beef, egg, ½ cup onion, ½ cup zucchini and season with salt. Portion the mixture 1 TB each and shape into round balls.
- In a large saute pan, heat 2 TB oil and sear meatballs until golden brown, 3 minutes per side. Transfer the meatballs onto a large plate.
- In the same pan, add remaining 1 TB oil and sweat remaining ½ cup onion until translucent, 8 to 10 minutes. Add remaining ½ cup zucchini and cook until soft, 5 minutes. Add crushed tomatoes and simmer for 10 minutes. Return meatballs to the pan, season with salt to taste and serve.
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In this recipe
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