Main dishes
Mezzi rigatoni with Lentil Meatballs
Preparation
15 min
Cooking time
105 min
Portions
4-6
You can use canned lentils for a quicker version of this recipe. Plan an additional 30 minutes resting time for the meatballs.
Ingredients
Preparation
- Cook the lentils in about 1.5 L of salted water for 1 h 15 min. (You might need to add a bit of water. Note that the lentils will be a little overcooked, which is the desired texture for this recipe.) Drain the cooked lentils and set aside to cool.
- Meanwhile, preheat the oven to 300F. Toast the pistachios for 15 minutes. Let cool and roughly chop.
- In a large bowl, mix the breadcrumbs, Parmesan, chili powder, pistachios, parsley, eggs, and reserved lentils. Mix thoroughly and then form small meatballs (about 2 cm wide). Place the meatballs on a dish, cover, and refrigerate for 30 minutes.
- In a large pan, heat the olive oil and cook the lentil meatballs until nice and golden on all sides. Place the cooked meatballs on a plate lined with paper towel to remove excess oil. Set aside.
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Meanwhile, heat the marina sauce in a large pot. Add the reserved meatballs to the warm sauce and bring to a boil. Simmer for about 5 minutes.
- Drain the pasta and add it to the pot with the sauce and meatballs. Mix thoroughly and serve. Buon appetito!
