Spaghetti and Lentil "Meatballs"
Sticky pan-fried red onions form the base for these hearty meatless “meatballs.” Both the sauce and meatballs freeze well so if the recipe serves more... than you need for one meal, save some for later. Read more Sticky pan-fried red onions form the base for these hearty meatless “meatballs.” Both the sauce and meatballs freeze well so if the recipe serves more than you need for one meal, save some for later.
Plantpoints
protein
fibre
spices
Plantpoints
protein
fibre
spices
NUTRITION PER SERVING (Read more)
Notes
You can pan-fry the meatballs instead of baking, but it requires more oil and tends to squash the balls.
Freezing Instructions: The sauce can be frozen in a container for up to 3 months. Defrost in the refrigerator before reheating.
Uncooked meatballs can be frozen for up to 3 months. Place onto a lightly oiled baking tray or parchment-lined baking tray and then place into the freezer. Once hard, remove into a bag. Defrost overnight in the refrigerator (spread out to ensure they are in a single layer). Let sit out on the counter for 30 minutes before cooking as instructed.
No other components can be frozen.
Plantpoints
protein
fibre
spices
User comments (2)
These “meatballs” will be great to make in batch mode and have in the freezer! Instead of pasta, I served them on a hoagie roll with the sauce and mozzarella on top. Broiled a bit. Roasted carrot soup on the side. Hubby was pleased!
Very tasty! Even our 'carnivores loves this