Lentil Almond Meatballs with Spaghetti & Napoli Sauce Recipe
This recipe is rated 4.0 out of 5.
Lentils are magical little things. Whilst low in calories and fat, they manage to fill you up by packing in the fibre, protein, and nutrients you need for a well-balanced meal!
You will need
Serves 4
- 400 g tin brown lentils, rinsed and drained
- 1 cup almond meal
- 1/3 cup breadcrumbs
- 3 teaspoons ground flaxseed, combined with 1 1/2 tablespoons water to form a "flax egg"
- 1/4 teaspoon chilli flakes (consider omitting if cooking for kids)
- 1 tablespoon soy sauce
- 1 tablespoon extra virgin olive oil
- 300 g spaghetti
- 1/4 cup basil leaves, to serve
Napoli sauce
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, crushed
- 400 g tin crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup vegetable stock
- 1/2 teaspoon brown sugar
- 1 teaspoon mixed dried herbs
Directions
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Step 1
To make Napoli sauce, heat oil in a small saucepan over medium heat and sauté garlic for 1-2 minutes until soft. Add all other ingredients and simmer for 10 minutes or until thick.
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Step 2
While Napoli sauce is cooking, prepare ‘meatballs’ by processing lentils in a food processor for about 20 seconds. Add almond meal, breadcrumbs, flax egg, chilli flakes and soy sauce, and process until well combined. Roll mixture into balls.
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Step 3
Heat oil in a large frying pan over medium heat and fry lentilballs for 4-5 minutes until browned all over, turning frequently to prevent them sticking to the pan.
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Step 4
Pour Napoli sauce over meatballs and stir gently to coat in sauce.
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Step 5
Cook spaghetti in a large pot of salted boiling water for 8-10 minutes or until al dente. Drain.
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Step 6
Stir meatballs and sauce through pasta and serve topped with basil leaves.
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