Margherita Meatballs

Margherita Meatballs

Margherita Meatballs

Allergens: celery, wheat


Ingredients (to serve 10 children)

15ml Hemp oil – high in Omega 6

1 onion, chopped

2 cloves of garlic

2 carrots, chopped

1 pepper, sliced

0.5 courgette, sliced

0.5 aubergine, sliced

800g chopped tomatoes

1 vegetable stock cube (may contain celery), made up with 500ml boiling water

300g cooked lentils, drained

500g wholewheat penne pasta (contains wheat)

840g/30 small beef meatballs



  1. Heat the oil in a large non-stick pan and gently cook the onion and garlic until soft.
  2. Put all the vegetables, lentils and stock in a slow cooker and cook for 2 hours on a low heat until the carrots are soft
  3. Blend the mixture to form a thick sauce, taste for seasoning
  4. Place pasta at the bottom of baking dish and cover with the sauce, add extra water if required to cover.
  5. Top with meatballs and bake at 160ºC for 40 minutes



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