Hearty, savoury, garlicky meatballs just like you grew up eating… but totally meatless! These lentil and aubergine meatballs are packed with flavour, easy to whip up, totally vegetarian, vegan, and optionally gluten-free.
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes
Servings: 25 Meatballs
Ingredients:
- 3 garlic cloves
- 1 red onion
- 1 tbsp coconut oil
- 1 (425g) eggplant
- 1/2-1 cup gluten-free oats
- 1 cup cooked green lentils (you can also use black lentils)
- 1/3 cup black olives, pits removed and chopped
- 1/2 lemon zest and juice
- 2 tsp liquid smoke (you can also use tamari)
- 2 tbsp tahini
- 1 tsp ground cumin
- 3 tbsp nutritional yeast
- 1/4-1/2 tsp cayenne pepper flakes
- Pinch sea salt and pepper (Optional)
For the tomato sauce and spaghetti
- 3 garlic cloves, finely chopped
- 1 tsp coconut oil
- 1 jar (700g) organic tomato puree
- pinch sea salt
- 1/2 lemon, juiced
INSTRUCTIONS
FOR THE MEATBALLS:
- Finely chop garlic and onion and add to skillet with coconut oil. Bring to med-high heat and cook to soften (10 mins). Chop eggplant into bite sized pieces and add to the skillet. Cook until softened (15 mins).
- Pulse oats in food processor until flour substance, then transfer to a bowl. Transfer the aubergine mixture to food processor with lentils, olives, lemon juice, tamari and tahini. Pulse to combine.
- Spice meatball mixture with cumin, nutritional yeast, cayenne, and pinch salt and pepper. Add 1/2 cup of ground oats. Pulse to combine. (The oats will help to thicken the meatballs. Texture should be moist, but you want it dry enough to handle with your hands. I needed only 1/2 cup ground oats, but add more if needed).
- Preheat oven to 350F/180C. Line a baking tray with parchment paper. Shape meatball mixture into little balls and place on tray. Bake for 10-15 minutes, or until meatballs are golden.
- Make tomato sauce: add chopped garlic and coconut oil to saucepan. Bring to med-high heat and cook until softened (3 mins). Pour in tomato puree and cook on a gentle simmer. (Optional) Add a generous pinch of salt, lemon juice, and splash red wine. Sprinkle with cayenne or (optional) salt and pepper to taste.
- Add meatballs to sauce and gently mix to combine. Keep meatballs on low heat while you cook spaghetti.
- Cook spaghetti in large pot of water for 7-8 minutes, or until al-dente. Strain and divide into bowls. Top with saucy meatballs.
Enjoy!