Preheat oven to 200C (400F).

Roughly mash lentils in a large bowl with a fork, then add almond meal and the egg. Mix and season.

Place tomato passata in the base of a large oven proof dish. Using a soup spoon, form the lentil mixture into small balls. Placing them in the sauce as you go.

Drizzle very generously with extra virgin olive oil and bake for about 20 minutes or until balls are firm and the sauce has reduced a little.