Healthy Lentil Meatballs in Tomato Sauce
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Print Recipe Servings 2 Servings
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Ingredients
Lentil Meatballs
- 1 ¼ cup (230 g) lentils dry
- ⅔ cup (70 g) quick oats
- 1 large onion
- ½ tbsp cumin
- 1 tsp turmeric
- ¼ tsp black pepper
- 1 tsp salt
Tomato Sauce
- 2 cups (480 ml) tomato sauce
- ½ onion chopped
- 2 cloves garlic pressed
- ½ tsp oregano
- 1 tsp basil
- 1 tbsp ground flax seeds
- ½ tsp maple syrup
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Instructions
- Place the lentils in a pot with plenty of water and boil for 15 mins. (Try not to overcook it.)
- Preheat the oven to 400°F ( 200°C). Line a baking sheet with parchment paper.
- Put the onion in a food processor and pulse until finely chopped. Then, add the drained cooked lentils, oats, and seasoning. Blend just for several mins until combined, but not pureed. I love to leave a little texture. Taste and adjust seasoning as needed. The mixture should be soft but not very sticky.
- Shape the mixture into balls with your hands and place them on the prepared baking sheet. Bake for 12 mins.
- Meanwhile, prepare the tomato sauce. Put the chopped onion, garlic, and oregano in a pot with 2-3 tablespoons of water. Cook for 2 mins.
- Then, add the tomato sauce and the other ingredients. Let simmer for 5-10 mins until it thickens.
- Place the lentil meatballs into the sauce and serve them right away. You can also enjoy them over mashed potatoes or cooked rice.
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Notes
- You can add 2-3 tablespoons of water to the food processor to chop the lentil mixture easier.
- For the sauce, you can also use fresh tomatoes. Just chop or puree them and cook for longer until the sauce thickens enough.
- To make these lentil meatballs gluten-free, use certified gluten-free oats.
- Store any leftover meatballs and sauce in the refrigerator separately or the balls will become mushy.
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