Lentil Meatballs with a Squash Sauce


This recipe was inspired by Madeleine Shaw. As a veggie, I do not remember the last time I had meatballs and also haven’t attempted to make a plant-based version previously. This recipe that I have adapted is super simple to make with a short amount of stages and only requires a minimal amount of simple staple ingredients. I usually associate meatballs with a tomato sauce, however this squash version is a great way to switch it up and try a new combination. 

This recipe makes 9 meatballs and enough sauce for 3 people.



1 can of lentils

100g of chopped mushrooms

2 spring onions

1.5 tbsp of tomato purée 

3 tbsp of buckwheat flour (plain flour would work just as well)

1/2 tsp of mixed herbs

1 tsp of vegetable bouillon / any other herbs (I used Marigold Swiss Vegetable Bouillon Powder)

1/2 tbsp of olive oil 

Squash Sauce

1/3 large squash

1/2 tsp of mixed herbs 

1/2 can of coconut milk


  1. Line a baking tray with baking paper and heat the oven to 180ºC.

  2. Blend the meatball ingredients, either using a hand-blender, food processor or any other blender you may have.

  3. Once fully combined, scoop a section of mixture using a spoon and use your hands to smooth into a rough ball shape; place on the line baking tray. Repeat until all meatballs are formed.

  4. Bake in the over for approximately 20 minutes, until cooked through and slightly crispy on outside.

  5. While the meatballs are cooking, chop the squash into cubes removing the skin.

  6. Place in a pan on the hob with the herbs and coconut milk. Simmer until the squash is cooked then blend to form a smooth sauce.

Serve the sauce and meatballs together, then enjoy.


FoodRachel Fox