Gluten Free Lentil Meatfree Balls in Rich Tomato Sauce
Gluten-free protein and iron rich lentil meatballs in a rich tomato sauce. Perfect as main dish with a side or spaghetti.
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Ingredients
for the balls
  • 400 gr Lentilscooked and drained
  • 50 gr Gluten Free Breador boiled potato
  • 30 gr Vegan Parmesan
  • 1cup Fresh Parsley
  • 1tbsp Chickpea Flour
  • 1-2 Garlic Clove
  • tsp ½Chili Flakes
  • Salt
  • Pepper
for the sauce
  • 500ml Italian Passata
  • 1 Onion
  • 1tbsp olive oil
  • 1 Garlic Clove
  • 5-6 Fresh Basil Leaves
  • Salt
  • Pepper
Instructions
  1. Pre-heat the oven at 200°C (390°F).
  2. Finely chop the parsley, cube the bread and grate the garlic cloves and the vegan cheese block.
  3. In a bowl combine lentils (well drained), chickpea flour, chili flakes, salt, pepper, parsley, bread, garlic and cheese. Work with a potato masher, fork or bare hands until it holds well together and the bread has absorbed the natural moisture and has became soft and sticky.
  4. Form the balls (around a dozen in total) and arrange on a baking tray ready to precook them in the oven for 10 minutes.
  5. In the meantime we’re making the sauce. Finely chop the onion and the garlic. Sauté in a pan with olive oil until soft. Add tomato sauce, basil leaves simply teared in two, salt and pepper. Cover with a lid and cook on medium heat for 5-10 minutes.
  6. Once the balls are ready add them to the sauce and simmer together for an extra 10-15 minutes.
  7. Serve with a side of salad or roasted potatoes/veggies, with some cooked spaghetti/pasta or in a sub with some arugula (rocket salad) and/or vegan mozzarella on top.

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