Recipe Lentil Almond Meatballs with Spaghetti & Napoli Sauce
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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
-
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.
-
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.
-
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.
-
Step 4
Pour Napoli sauce over meatballs and stir gently to coat in sauce.
-
Step 5
Cook spaghetti in a large pot of salted boiling water for 8-10 minutes or until al dente. Drain.
-
Step 6
Stir meatballs and sauce through pasta and serve topped with basil leaves.
More protein-packed dishes
Lentil Almond Meatballs with Spaghetti & Napoli Sauce
Directions
15 mins to prep
30 mins to cook
-
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.
-
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.
-
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.
-
Step 4
Pour Napoli sauce over meatballs and stir gently to coat in sauce.
-
Step 5
Cook spaghetti in a large pot of salted boiling water for 8-10 minutes or until al dente. Drain.
-
Step 6
Stir meatballs and sauce through pasta and serve topped with basil leaves.
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