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Lentil meatballs with roasted cherry tomato sauce
Lentil meatballs with roasted cherry tomato sauce
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Delicious gluten-free lentil meatballs in savory cherry tomato sauce, healthy and low-calorie.
Ingredients:
  • 750g cherry truss tomatoes, removed from the vine, halved
  • 2 tsp fresh thyme leaves
  • 6 garlic cloves, thinly sliced
  • 1 tablesoon olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, trimmed, diced
  • 300g mushrooms, chopped
  • 400g can lentils, rinsed, drained
  • 62.50 ml chopped fresh basil, plus basil sprigs, extra, to serve
  • 90g (1/2 cup) Uncle Ben's® Microwave Brown Rice, heated following packet instructions
  • 22.40 gm coconut flour
  • 2 tsp finely grated lemon rind
  • 40.00 ml finely grated parmesan, plus 40.00 ml, extra, to serve
  • Rocket, to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. Arrange tomatoes in a large baking dish, sprinkle with thyme and half the garlic, drizzle with 1 tsp oil, season, cover with foil, and bake for 40 minutes until soft.
  • Heat 1 tsp oil in a large non-stick pan over medium heat. Sauté onion and celery until softened, about 3-4 minutes. Add mushroom and rest of the garlic; cook until mushroom is golden, about 4 minutes. Let it cool.
  • Pulse lentils in a food processor until crumbs form, then add onion mixture, basil, rice, flour, lemon rind, and parmesan. Pulse until combined, season to taste. Roll mixture into tablespoon-sized balls using clean hands. You should end up with around 24 balls.
  • Heat 2 teaspoons of oil in a frying pan over medium-high heat until sizzling. Cook the meatballs, turning occasionally, for 3-4 minutes until they turn golden brown.
  • Place the meatballs into the dish, nestling them in with the tomatoes. Bake without covering for an additional 10 minutes. Finish by garnishing with more fresh basil and grated parmesan before serving alongside peppery arugula leaves.

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