Lentil Almond Meatballs with Spaghetti and Napoli Sauce

Ingredients

• 400 g tin brown lentils, rinsed and drained
• 1 cup almond meal
• ⅓ cup breadcrumbs
• 3 teaspoons ground flaxseed, combined with 1 ½ tablespoons water to form a “flax egg”
• ¼ teaspoon chilli flakes (consider omitting if cooking for kids)
• 1 tablespoon soy sauce
• 1 tablespoon extra virgin olive oil
• 300 g spaghetti
• ¼ cup basil leaves, to serve

For the Napoli sauce

• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, crushed
• 400 g tin crushed tomatoes
• 1 tablespoon tomato paste
• ½ cup vegetable stock
• ½ teaspoon brown sugar
• 1 teaspoon mixed dried herbs

Method

To make the Napoli sauce, heat the oil in a small saucepan over a medium heat and sauté garlic for 1-2 minutes until soft. Add all other ingredients and simmer for 10 minutes or until thick.

While the Napoli sauce is cooking, prepare the ‘meatballs’ by processing the lentils in a food processor for about 20 seconds. Add the almond meal, breadcrumbs, flax egg, chilli flakes and soy sauce, and process until well combined. Roll the mixture into balls.

Heat the oil in a large frying pan over a medium heat and fry the lentil balls for 4-5 minutes until browned all over, turning frequently to prevent them sticking to the pan.

Pour the Napoli sauce over the meatballs and stir gently to coat in sauce.

Cook the spaghetti in a large pot of salted boiling water for 8-10 minutes or until al dente. Drain.

Stir the meatballs and sauce through the pasta and serve topped with basil leaves.