Warm Meatball and Mozzarella Salad with Beluga Lentils
This warm meatball and mozzarella salad with beluga lentils is a hearty and flavorful dish made with juicy beef meatballs, tender lentils, sautéed vegetables, and fresh greens. Finished with creamy mozzarella and a simple tomato sauce, it’s a balanced and satisfying meal perfect for lunch or dinner.
Equipment
- Frying pan
- Saucepan
- Mixing bowl
- Cutting board
- Knife
- Serving dish
- Saucepan (for lentils)
- Saucepan or small pot (for tomato sauce)
- Mixing bowl
- Wooden spoon or spatula
- Colander (for draining the lentils)
- Serving dish
Ingredients
For the meatballs:
- 500 g beef mince
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup breadcrumbs
- ½ cup grated parmesan
- 2 tbsp fresh parsley chopped
- Salt to taste
- Black pepper to taste
For the lentil salad:
- 200 g beluga lentils
- 1 zucchini cubed
- 1 small onion sliced
- 2 cloves garlic minced
- 150 g cherry tomatoes halved (for cooking)
- 150 g cherry tomatoes halved (fresh)
- Olive oil
- Salt to taste
- Black pepper to taste
For the tomato sauce:
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 can 400 g crushed or whole tomatoes
- 1 tbsp white balsamic vinegar
- 1 tsp sugar
- 1 tsp dried oregano
- Salt and black pepper to taste
- A handful of fresh basil chopped
For serving:
- 100 –150 g mozzarella shredded or torn
- Fresh arugula
- Fresh basil leaves
- Olive oil
Instructions
Cook the Lentils
- Cook the beluga lentils according to the package instructions. Drain and set aside.
Prepare and Cook the Meatballs
- In a bowl, combine beef mince, onion, garlic, breadcrumbs, parmesan, parsley, salt, and pepper. Mix until combined and shape into small meatballs.
- Heat a frying pan with a little olive oil over medium heat. Cook the meatballs until browned and cooked through.
- Remove from the pan and keep warm.
Make the Tomato Sauce
- Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft and translucent.
- Add garlic and sauté briefly.
- Add tomatoes, white balsamic vinegar, sugar, oregano, salt, and pepper.
- Let simmer for 15–20 minutes.
- Stir in fresh basil at the end and set aside.
Cook the Vegetables
- In the same pan used for the meatballs, add olive oil if needed.
- Sauté onion, garlic, and zucchini until softened. Add the cherry tomatoes (for cooking) and cook briefly.
- Season with salt and pepper.
Combine
- Add the cooked lentils to the vegetable mixture. Mix gently and warm through.
- Add the meatballs and combine lightly.
Assemble the Salad
- Place arugula and basil on a serving dish.
- Spoon the warm lentil, vegetable, and meatball mixture on top.
- Add mozzarella.
- Scatter fresh cherry tomatoes over the dish.
Serve
- Serve warm with tomato sauce on the side or spooned over.
- Finish with a drizzle of olive oil.
Notes
This recipe has a few steps, but each part is simple and comes together easily.
You can prepare the sauce and lentils in advance to save time.
Best served warm, but also works at room temperature.
Use good-quality mozzarella for the best texture.
You can prepare the sauce and lentils in advance to save time.
Best served warm, but also works at room temperature.
Use good-quality mozzarella for the best texture.