These flavorful lentil and minced meat meatballs are juicy, protein-packed, and full of veggies—perfect for any meal or snack!

500g lentils (cooked until tender)

500g minced meat

2 onions, finely chopped

1.5 bell peppers, finely chopped

2 carrots, grated

2 tomatoes, finely chopped

2 eggs

50g breadcrumbs

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon cumin

1 teaspoon thyme

1 teaspoon paprika

½ teaspoon oregano

40ml olive oil (for drizzling)

100ml vegetable oil (for frying)

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Cook the Lentils
Rinse lentils thoroughly. Boil in water for 20–25 minutes until tender. Drain and let cool.
Mix the Ingredients
In a large bowl, combine cooled lentils, minced meat, onions, bell peppers, carrots, and tomatoes.
Add Binders and Spices
Add eggs, breadcrumbs, and all the seasonings. Mix thoroughly by hand until fully combined.
Shape the Meatballs
Roll into golf ball-sized portions and place them on a tray or plate.
Heat the Oil
Heat vegetable oil in a frying pan over medium-high heat.
Fry the Meatballs
Cook in batches, turning occasionally, for 6–8 minutes until golden brown and cooked through.

Drain and Serve
Place on paper towels to drain. Drizzle with olive oil and serve hot.