Mediterranean Lentil Meatballs & Homestyle Spaghetti Sauce

This recipe courtesy of Peas and Thank You:  Simple Meatless Meals the Whole Family Will Love by Sarah Matheny

Mediterranean Lentil Meatballs
Makes 12 large meatballs

  • 8-ounces precooked lentils (i.e. Trader Joe’s Beluga Lentils) or 8 ounces of canned black beans, drained and rinsed
  • 1/3 cup old-fashioned oats
  • 1 teaspoon minced garlic
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ cup fresh basil
  • 3 to 4 sun-dried tomatoes, chopped
  • 1/4 cup onion, chopped
  • 1 teaspoon Dijon mustard
  • ¼ cup Kalamata olives, chopped
  • salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Combine lentils, oats, garlic, Worcestershire sauce, soy sauce, basil, tomatoes, onion and mustard in a high speed blender or food processor and pulse until mixture forms a thick, chunky batter. Stir in olives and season to taste.
  3. Form batter into 12 golf ball–sized meatballs and place on a cookie sheet that has been coated with cooking spray. Cook for 20 minutes, flipping once during cooking time.
     

Homestyle Spaghetti Sauce
Makes 2½ cups of sauce

  • 2 14.5-ounce cans of organic diced tomatoes
  • 1 6-ounce can tomato paste
  • 1/3 cup onion, diced
  • ½ cup fresh basil
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Combine all ingredients in a high-speed blender or food processor and blend until smooth. Pour sauce into a large saucepan and simmer for 30 minutes, stirring occasionally.

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