ITALIAN MEATLESS MEATBALLS

ITALIAN MEATLESS MEATBALLS: High Protein Veganuary episode 1: Protein per serving: 25gr Starting this series with a (twisted) classic from my home country, meatless meatballs! Originally the meatballs are made of bread but with a few tweaks and swaps I was able to turn it into a delicious high protein dish that is ready in under 20 minutes. INGREDIENTS 240gr cooked lentils 3Tbsp breadcrumbs 6-7 sundried tomatoes 1 heaping tsp dijon mustard 1 tbsp mixed herbs like oregano, basil, parsley 3 tbsp nooch Salt & Pepper to taste Polenta or panko breadcrumbs to coat METHOD -add the lentils, breadcrumbs, sun dried tomatoes, nooch, mustard, herbs and salt and pepper to a blender and blend until well combined. - scoop out one tbsp of the mixture and with wet hands shape the meatballs. The mixture won’t be firm, in fact your meatballs will be slightly oval shaped and flat. - coat the meatballs in extra breadcrumbs or polenta (this will give them the crusty outside) - heat a non-stick pan on medium heat and when it’s hot place the meatballs on it. Let them cook for a few minutes until the surface is golden. - add the tomato sauce (if you want the recipe for our garlic tomato sauce let me know in the comments) and cook for another 10 minutes until bubbly. Serve topped with vegan parmesan cheese and fresh basil

Great

% Daily Values based on a 2,000 calorie diet