- PREP TIME: 45 MIN
- SERVINGS: 4
Vegan Marinara Meatballs
Oh hello meatless Monday!🌱 These plant-based “meatballs” are SO satisfying, nourishing, delicious and good for you. Plus they come together quite easily thanks to the magic of a food processor!👩🏻🍳
Lentils, chickpeas, oats, seeds, herbs, and spices, it’s hard to believe what can be created with natures bounty!! This original recipe is in my cookbook This Kitchen is for Dancing and you will be making it on repeat! 🍅
1 1/2 tbsp ground flax
4 1/2 tbsp water
1/3 cup raw pumpkin seeds
1/2 cup old fashioned oats
2 cups canned lentils, drained and rinsed
1 cup canned chickpeas, drained and rinsed
1/2 cup diced onion
3 garlic cloves, minced and divided
1 1/2 tsp Italian dried herb blend
1 tsp salt, divided
1/2 tsp ground black pepper
1/4 cup fresh basil leaves, optional
1 tbsp grapeseed oil
2 pouches of Verily Coconut Rosé
1 tsp coconut sugar
1 tsp dried basil
1/4 tsp crushed hot red pepper flakes, optional
- Preheat oven to 375 F (190 C) and set aside a parchment lined baking tray.
- In a small bowl stir together flax and water. Set aside to thicken up while making meatball mixture.
- In a food processor, pulse pumpkin seeds and oats until finely ground. Add lentils, chickpeas, onion, 1 minced garlic clove, Italian herb blend, 12 tsp salt, pepper and basil leaves, if using. Pulse until everything is well combined but still slightly chunky. Add flax mixture and pulse until well incorporated. With slightly wet hands, roll heaping spoonfuls of mixture into balls before placing on a parchment lined baking tray. You should have about 12 golf ball sized meatballs. Bake, flipping once halfway through baking time, until lightly browned, about 15 to 20 minutes total.
- While meatballs bake, heat oil in a large skillet over medium low heat. Add remaining 2 minced garlic cloves and cook until fragrant and starting to brown, 2 minutes. Stir in coconut rose, remaining 1/2 tsp salt, sugar, basil, and chili flakes, if using. Allow sauce to come in a low simmer and, stirring occasionally, let sauce cook for about 8 minutes.
- Add cooked meatballs to sauce and let cook for 8 to 10 minutes over low heat. Serve over noodles, in a sandwich or on their own.