CLASSIC ITALIAN MEATBALLS

March 05, 2018 by Renee Tavoularis

Ingredients

For the MEATBALLS:

1 cup brown lentils, cleaned
2 cups water
1 teaspoon sea salt, divided
¼ cup nutritional yeast
1 small white onion, roughly chopped
2 cloves garlic, peeled
1 teaspoon oregano
4 large basil leaves
1 tablespoon olive oil
½ cup chickpea flour
1 tablespoon ground flax meal 

For the MARINARA SAUCE:

1 tablespoon olive oil
1 large shallot, finely diced
1 clove garlic, finely minced
1 tablespoon fresh oregano, chopped
12 ounces strained tomatoes
1 tablespoon dried parsley
4 tablespoons fresh basil, julienned, divided
½ teaspoon sea salt
1 teaspoon ground black pepper

Instructions

Make the MEATBALLS

• Preheat the oven to 400F and place a piece of parchment paper on a baking tray.
• Place the lentil, water and half of the sea salt in a medium saucepan over medium heat. Bring to a boil and then reduce the heat and simmer for 25-30 minutes until water is absorbed and lentils are soft.
• Add the cooked lentils, remaining salt, nutritional yeast, onion, garlic, oregano, basil and olive oil to the bowl of a food processor. Blend for about a minute until mostly smooth and well combined.
• Transfer mixture to a large bowl and add in the chickpea flour and flax meal. Stir until well combined. Roll into golf ball sized balls and place on the lined baking tray.
• Bake in the oven for 15 minutes before turning over and continuing to cook for another 10 minutes.

Make the MARINARA SAUCE

• Add the oil to a medium saucepan and heat over medium heat. Once hot, add the shallot and cook for 3 minutes. Then add the garlic, oregano and half of the basil. Cook another 2 minutes.
• Pour in the strained tomatoes and parsley. Bring to a low boil, reduce the heat to low and simmer for 10 minutes. Stir in the salt and pepper.
• Place the cooked meatballs into the marinara mixture and cook for another 5 minutes.
• Serve over your favorite pasta or zoodles and garnish with remaining basil.