Lentil Meatballs with Basil Pomodoro Sauce

Name: Lentil Meatballs with Basil Pomodoro Sauce
Cuisine: European, Italian, Mediterranean
Ingredients: 360ml tomato puree; 1 tbsp fresh parsley, chopped; 2tbsp extra virgin olive oil; 1/2 tsp black pepper; 2 clove garlic, minced; 7 sprig fresh thyme, leaves removed from stem and chopped; 1 1/4 teaspoon salt; 6 fresh basil leaves, for finishing; 1 cup white wine; 1 cup fresh basil, packed; 240g cooked lentil; 1 1/4 tsp coarse sea salt; 1 tbsp tomato paste; 1 tbsp tomato paste; 1 flax egg (1 tbsp ground flax seed + 3 tbsp water); 1/2 cup oat flour; 1 1/4 onion; 2 tbsp almonds ground; 5 zucchini

3 steps

Updated at: Tue, 16 Apr 2024 12:10:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories286.5 kcal (14%)

Total Fat9.6 g (14%)

Carbs35 g (13%)

Sugars11.3 g (13%)

Protein11 g (22%)

Sodium1199.3 mg (60%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

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.