Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories285.7 kcal (14%)
Total Fat9.6 g (14%)
Carbs35 g (13%)
Sugars11.3 g (13%)
Protein11 g (22%)
Sodium1199.6 mg (60%)
Fiber9.3 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Pomodoro sauce

360mltomato puree

1 Tbspfresh parsley
chopped

2 Tbspextra virgin olive oil

½ tspblack pepper

2 clovegarlic
minced

7 sprigfresh thyme
leaves removed from stem and chopped

1 ¼ teaspoonsalt

6fresh basil leaves
for finishing

1 cupwhite wine

1 cupfresh basil
packed
Lentil meatballs

240glentil
cooked

1 ¼ tspcoarse sea salt

1 Tbsptomato paste

1 Tbsptomato paste

1 Tbspground flax seed
1

3water

½ cupoat flour

1.25onion

2 Tbspalmonds ground
Zucchini noodles
Instructions
Step 1
SAUCE
Heat olive oil in a large stock pot.
Add 1 yellow onion and the 8 smashed cloves of garlic. Cook until tender.
Add red wine. Cook until reduced half way.
Add all tomato puree, 1 cup of basil, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to a simmer.
Simmer for 1 hour (the more time the sweeter so if you have longer then simmer for longer). Add additional 6 leaves of basil upon finishing.
Step 2
LENTIL MEATBALLS
Heat oven to 350 degrees.
Pulse lentils in a food processor until almost pureed. Remove lentils from food processor and place in a medium bowl. Add remaining ingredients. Place meatballs on a baking sheet and place in the oven. Cook for 20 minutes.
Step 3
ZUCCHINI NOODLES:
Place zucchinis on a spiralizer and form into noodles (or shave into large wide noodles using a vegetable peeler). Serve meatballs and sauce over zucchini noodles. 2 lentil meatballs per serving.
Notes
1 liked
0 disliked
Delicious
Easy
There are no notes yet. Be the first to share your experience!