Thinking about meatballs bring back so many good memories. It takes me back to when I was a kid, “helping” my gran cook. She had lots of recipes she created and that still loved to this day, but the one thing everyone always talks about is her meatballs. These remind me so much of her recipe and just takes me back into that kitchen.
These meatballs will blow your mind! They have a great texture and doesn’t require any fake egg. They go perfectly with my roasted tomato pasta sauce! This is a delicious, slightly more adult version of a traditional spaghetti sauce. Roasted the tomatoes and shallots give great flavor that compliments the lentil balls perfectly!
ROASTED TOMATO SPAGHETTI SAUCE WITH LENTIL BALLS– serves 4
- 1 Package Wholewheat spaghetti pasta
- 1 recipe roasted tomato spaghetti sauce
- Lentil balls
LENTIL BALLS – 17 balls
These hold up very well and can be fried or baked. They hold up perfectly when fried. Leaving the onions raw in the lentil mash, gives it a superb flavor that makes this something special.
- 1 cup brown lentils
- 2 1/2 cups vegetable stock
- 1 cup toasted breadcrumbs
- 1/2 cup quick cooking oats
- 1 tsp smoked paprika
- 2 tsp sage
- 1 tsp parsley
- 1/2 tsp cayenne pepper
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Preheat oven to 350 degrees F.
In a small pot bring the vegetable stock to a boil. Add in the lentils and reduce heat. Cook for 30 minutes or until soft.
Drain the lentils.
In a large bowl add the lentils. Mash up the lentils until you have a lentil mash. Next add in the breadcrumbs, oats, paprika, sage, onion. garlic, parsley and cayenne pepper. Mix well.
You will be left with a rather dry looking mixture, this is what you want.
Start rolling the lentils into balls and place on a baking sheet ( you can fry these).
Bake for 15 minutes, turning throughout the cooking time. Serve with sauce
ROASTED TOMATO SPAGHETTI SAUCE
- 3 cups cherry or grape tomatoes
- 4 small shallots, peeled and ends removed
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tbsp Olive oil
- 1/2 cup water
- 1 cup tomato passata
- 1/2 tsp agave syrup
- salt and pepper to taste
Preheat oven to 425 degrees F.
On a large baking pan spread the tomatoes and onions and drizzle with olive oil. Bake for 30 minutes or until tomatoes are wrinkly. Remove from oven and let cool for 1 – 2 minutes.
Chop the tomatoes and onions.
In a medium sized pot on medium heat, add the tomatoes, onions, water, passata and agave syrup. Cook for 5 minutes stirring frequently. Add in the basil and stir through. Season with salt and pepper. Serve with pasta and lentil balls. This sauce can be used for any pasta you want.
Tomorrow is my BIRTHDAY! I’ve already started making my cake 🙂 Its a delicious sugar free coconut cake with coconut whipped cream and strawberries! Can’t wait to try it!
Have a lovely day!