Meatless Meatballs with Tomato Sauce and Spaghetti
Ingredients
- 1 aubergine, cubed
- 1 onion cubed
- 3 cloves of garlic, sliced
- Olive oil
- 1 tin of lentils, drained
- 100g ground almonds or gluten-free breadcrumbs
- Zest of one lemon
- 2 tbsp chopped rosemary
- 5 sundried tomatoes
- Salt and pepper
- 2 portions of Spaghetti
Tomato sauce components
- 2 garlic cloves sliced
- 1 tbsp olive oil
- 1 can chopped tomatoes
- 1 tsp oregano
- 1 tbsp maple syrup
- 2 tsp Tamari or soy sauce
Preparation
In a frying pan, add olive oil and brown the onion, garlic and aubergine on a medium heat for around 5-8 minutes.
Add the rosemary, lemon zest, lentils and salt (exclude for babies) and pepper and stir for another minute or two.
Add the mixture to a food processor together with the sundried tomatoes and ground almonds. Pulse until the mixture forms a chinky paste. If it’s too sticky to roll into balls, put it in the fridge for 10 minutes until it firms up.
Roll the mixture into balls using a tablespoon of the mixture at a time. You should get 15-20 balls.
Place the balls on a baking tray and bake at 180c for 20 minutes until browned.
For the tomato sauce, blend the components and warm in a pan on medium heat for 5 minutes.
Serve alone or with gluten-free spaghetti and the tomato sauce.
