Lentil "Meatballs" & Sage Marinara

There isn’t much that hits the spot like spaghetti and meatballs does. It always reminds me of my mom, being a kid and the most epic leftovers after school ever!

This is the ultimate guilt-free comfort food. This recipe is completely packed with plant based protein, 100% gluten-free, and totally cruelty free. It’s the type of leftovers you run home to eat, and can pop in the freezer if you’re making it for one. This recipe is definitely a little bit time consuming but SO worth it. Start to finish it takes about an hour.

I like to use brown rice pasta for the noodles, but you can use whatever type you like. If you’re feeling extra lazy, buy the Marinara & just make the meatballs! The key with cooking is letting it make sense for you!

Enjoy!

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Makes 4-5 servings:

The Goods:

For the marinara:

• 1 tsp olive oil

• 1 onion, diced

• 3 cloves of garlic, minced

• 1/2 can tomato paste

• 1/2 cup red wine (optional, I like to use a cheap blend for this.)

• 10 tomatoes, chopped

• 6 sage leafs, chopped

• 1 handful basil, chopped

• 1/2 tsp pepper

• 1 tsp salt

• red chili flakes

For the meatballs:

• 1 cup dry lentils, cooked or steamed

• 1 cup quinoa, cooked

• 1/2 can tomato paste

• 2 tbsp dried parsley

• 2 tbsp dried basil

• 1/2 lemon, juiced

• 1 flax egg (1 tbsp flax seed meal + 3 tbsp water)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/4 cup almond flour

• 1 tbsp avocado oil

• spaghetti or noodles of choice

The Method:

For the marinara:

1. In a medium heavy bottomed stock pot, heat olive oil over medium heat. Once hot, add onions and salt. Sauté for 2-3 minutes until they are soft and translucent.

2. Toss in the garlic then cook for 1-2 minutes.

3. Add in the tomato paste and stir until all the veggie are covered, and cook for 60 seconds.

4. Pour in the wine and cook for about 4-5 minutes until wine has reduced and all the liquid is gone.

5. Toss in the tomatoes, pepper, and cover and cook for about 15-20 minutes while stirring occasionally.

6. Remove the lid, then fold in the fresh basil and sage. If the sauce is a bit watery, cook without a lid for 10 minutes more until the liquid reduces.

7. If you like it chunky, leave as is, if you want it smooth, process the marinara in the blender for a few seconds until you get the consistency you’d like.

8. Taste for salt and pepper.

For the meatballs:

1. Combine all of the ingredients for the meatballs in a medium sized bowl, and mash them up with a fork or potato masher until everything is mixed and like a paste.

2. Take a spoon or ice cream scooper and roll into 2 inch sized balls. You can bake them at 400 for 15-18 minutes or use a skillet.

3. If using a skillet method, in a medium sized skillet (I like to use cast iron) over medium high heat, add avocado oil.

4. Once oil is hot, add meatballs about a 1/2 inch apart from each other. Cook each meatball for about 1-2 minutes on each side and rotate until all of the sides of the meatballs are perfectly browned. In the same skillet where the meatballs are cooking pour in the marinara and cook for 4-5 minutes more on low.

5. Enjoy hot immediately with spaghetti noodles or save the sauce and meatballs as a meal prep!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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