Lentil Meatballs with Pasta and Sauce 🍝 [Gf, Vegan]
Ingredients
- 3/4 cup green lentils
- 4 cloves garlic
- 1/2 yellow onion
- 8 oz mushrooms
- 1 flax egg (1 TBSP ground flax seed + 3 TBSP warm water - let sit for 10 minutes)
- 1 TBSP Italian seasoning
- 1 TBSP tomato paste
- 1 TBSP coconut aminos
- 1 TBSP balsamic vinegar
- 1/2 cup fresh parsley
- 1/2 tsp salt and pepper
- 1/2 tsp crushed red pepper
- 3 TBSP nutritional yeast
- 1/4 - 1/3 cup coconut flour
To Serve
- Pasta of choice, cooked according to package
- Red sauce
- Roasted tomatoes (optional)
- Arugula
- Fresh basil
Preparation
Add lentils to a small saucepan with 3 cups water and bring to a boil. Boil uncovered for 15 minutes. Drain and rinse with cool water.
Sauté garlic, onion, and mushrooms until golden.
Add all ingredients including lentils and sautéed veggies to a food processor. Start with 1/4 cup coconut flour. Pulse 8-10 times to combine. DO NOT puree. The mixture should still be fairly chunky with some lentils still intact. If you puree too much, you will end up with a mushy wet mess.
Add a little more coconut flour if needed and use a fork to mix. The mixture should be sticky but not wet.
Roll into balls and brown in a cast iron skillet over low heat for 3 minutes per side. Optional: Transfer to a baking sheet and place in a 350-degree oven for 10 minutes for the perfect texture.
Serve with pasta, red sauce, fresh arugula, and basil.