Vegetable Meatballs in Marinara with Whole Wheat Spaghetti

Instructions

1. 1

   Prepare the lentils and flax egg

   • In a small saucepan, combine the rinsed lentils and 1.5 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess water and set aside.
   • In a small bowl, whisk together the ground flaxseed and 6 tablespoons of water. Let it sit for 5-10 minutes to thicken into a gel-like consistency.
2. 2

   Sauté the vegetable base

   • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
   • Add 3 cloves of minced garlic and cook for another minute until fragrant.
   • Add the finely chopped mushrooms and walnuts. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and the mixture is dry. Remove from heat.
3. 3

   Create the meatball mixture

   • In a food processor, combine the cooked lentils, the sautéed mushroom mixture, rolled oats, flax egg, fresh parsley, 1 teaspoon of oregano for meatballs, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.
   • Pulse 8-10 times until the mixture is combined but still has some texture. Do not over-process into a paste.
   • Transfer the mixture to a bowl, cover, and chill in the refrigerator for at least 15 minutes to make it easier to handle.
4. 4

   Form and bake the meatballs

   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
   • Scoop about 2 tablespoons of the chilled mixture and roll it between your palms to form a ball. Repeat to make 16 meatballs.
   • Place the meatballs on the prepared baking sheet.
   • Bake for 20-25 minutes, flipping halfway through, until they are firm and nicely browned.
5. 5

   Make the fresh marinara sauce

   • While the meatballs bake, bring a large pot of water to a boil. Score a small 'X' on the bottom of each tomato and prepare a bowl of ice water.
   • Blanch the tomatoes in the boiling water for 1 minute, then immediately transfer them to the ice water to cool. The skins should peel off easily.
   • Peel, core, and roughly chop the tomatoes.
   • In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the remaining 2 cloves of minced garlic and cook for 30 seconds.
   • Add the chopped tomatoes, 1 teaspoon of oregano for sauce, 0.25 teaspoon of salt, and 0.25 teaspoon of pepper. Bring to a simmer.
   • Reduce heat to low, cover partially, and let the sauce simmer for at least 30-40 minutes, stirring occasionally, until it has thickened. Use a spoon to crush any large pieces of tomato.
6. 6

   Combine and serve

   • Gently add the baked vegetable meatballs to the simmering marinara sauce.
   • Stir in the fresh basil. Let the meatballs simmer in the sauce for 5 minutes to absorb the flavor.
   • Serve hot, with 4 meatballs and sauce per portion, over your favorite pasta or with crusty bread.