A picture of Delia's Lentil 'Meatballs' in Tomato Sauce with Rosemary and Grana Padano Riserva  recipe

Lentil 'Meatballs' in Tomato Sauce with Rosemary and Grana Padano Riserva

Did you know, 50g of Grana Padano PDO provides 600mg of Calcium - 60% of the daily requirement for adults, 50% of an adolescent's requirement (1.5 pints of milk).

Versatile, nutritious and with Protected Designation of Origin (PDO) status, Grana Padano invites you to share the love of food this summer with their recipes made for friends and family.

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For more details on the characteristics, nutritional values and consorzio (non-profit organisation for producers and curers to protect and promote Grana Padano PDO cheese worldwide) visit granapadano.it

This recipe has been provided by Grana Padano

Serves 4 Preparation Time: 30 Minutes Difficulty: Easy

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  • method
  • Ingredients


Place the lentils, the grated Grana Padano Riserva, the peeled boiled potatoes, cut into pieces, a pinch of salt, pepper and 1 garlic clove into a mixer.

Purée everything until the mixture is smooth and dense. Make lots of small balls with the aid of a spoon, roll in the breadcrumbs and fry in a pan with a drizzle of olive oil and the chopped shallot.

Add the tomato purée, season with salt and pepper and finish cooking. Serve the lentil “meatballs” with the tomato sauce and a sprinkle of chopped parsley.


250 g pre-cooked lentils
100 g Grana Padano Riserva
150 g boiled potatoes
100 g breadcrumbs
1 garlic clove
1 bunch parsley
1 shallot
Tomato purée
Chilli pepper
Extra virgin olive oil
Salt and pepper

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