Lentil Almond Meatballs with Spaghetti & Napoli Sauce

kid friendly

Posted in Main meals

Tags: comfort food, high protein, kid friendly, vegan, vegetarian

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!

Prep: 15 mins

cook: 30 mins

serves:

4

Totally Doable

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You will need:

400 g tin brown lentils, rinsed and drained
1 cup almond meal
⅓ cup breadcrumbs
3 teaspoons ground flaxseed, combined with 1 ½ tablespoons water to form a "flax egg"
¼ teaspoon chilli flakes (consider omitting if cooking for kids)
1 tablespoon soy sauce
1 tablespoon extra virgin olive oil
300 g spaghetti
¼ 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
½ cup vegetable stock
½ teaspoon brown sugar
1 teaspoon mixed dried herbs

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Recipe: Skye Swaney

Photography: Chris Middleton

Stylist: Deb Kaloper

Directions:

1To 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.
2While 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.
3Heat 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.
4Pour Napoli sauce over meatballs and stir gently to coat in sauce.
5Cook spaghetti in a large pot of salted boiling water for 8-10 minutes or until al dente. Drain.
6Stir meatballs and sauce through pasta and serve topped with basil leaves.