Easy Spaghetti & Veggie Meatballs
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 15g dried porcini mushrooms
- 2 tablespoons olive oil
- 2 large cloves garlic
- 1 onion
- 3.5 oz cooked quinoa
- handful of parsley
- 1 x 14 oz tin lentils
- 3.5 oz jumbo porridge oats
- 1 tablespoon brown rice miso paste
- pinch of dried red chilli flakes
- drizzle of olive oil
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Preparation
Step 1
Preheat the oven to 180°C fan / 390°F. Line a large baking tray with baking parchment. Place the dried mushrooms in a small bowl, cover with boiling water and set aside.
Step 2
Warm the olive oil in a large frying pan or shallow casserole dish set over medium heat, add the garlic and cook for 3–4 minutes until golden. Add the onion and a pinch of salt, cook for 15–20 minutes until softened. Transfer to a food processor along with the remaining veggie meatball ingredients; blitz until you have a coarse paste that holds together.
Step 3
Scoop out a tablespoonful of mixture at a time, shape into a ball and place evenly spaced apart on the baking tray — you should end up with about 16. Place the tray in the oven and cook for 25–30 minutes until crisp on the outside.
Step 4
For the tomato sauce, return the pan to a medium-high heat and warm 2 tablespoons of olive oil. Add the garlic and chilli flakes (if using), cook for 3–4 minutes until golden. Pour in the tomatoes, basil and maple syrup, and simmer for 20 minutes until reduced by half; season generously.
Step 5
Cook the pasta according to packet instructions until al dente, about 8–9 minutes. Drain, transfer to the tomato sauce and toss together. Gently stir in the meatballs and drizzle over a little olive oil; divide between plates and serve straightaway. Delicious with a crunchy green salad.
Step 6
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