Vegetarian Italian “Meatballs”
5
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Prep time 10mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tablespoons olive oil
- 1 medium shallot, minced
- 8 ounces mushrooms, washed, dried and rough chopped
- 3 cloves garlic, minced
- 1 1/2 cups cooked and cooled green lentils
- 2 large eggs
- 3 tablespoons ground flaxseed
- 1 1/2 tablespoons dried Italian seasoning
- 1 cup almond flour
- 1/4 cup fresh basil, plus more for serving
- 2 tablespoons tomato paste
- 1 cup manchego, grated, plus more for serving
- Kosher salt and freshly black pepper, to taste
- zucchini noodles, for serving
- homemade or canned marinara sauce, for serving
Method
Step 1
In a skillet add olive oil over medium heat. Cook shallot until translucent, about 3 minutes. Add mushrooms and cook until browned, then add garlic and cook another minute until fragrant.
Step 2
In the bowl of a food processor, add cooked lentils, eggs, and ground flax. Pulse until combined.
Step 3
A cooked mushroom mixture, dried Italian seasonings, almond flour, basil, tomato paste and shredded cheese. Pulse until well combined. Season to taste.
Step 4
Preheat oven to 375° F. Prep a parchment lined baking sheet.
Step 5
Using greased hands, roll into 1 inch balls. Line the meatballs on to baking sheet. Bake for 20-25 minutes, until firm and golden brown.
Step 6
To serve, top zucchini noodles with meatballs. Add marinara sauce. Sprinkle of cheese and fresh basil.