There isn’t much that hits the spot like spaghetti and meatballs does. It always reminds me of my mom, being a kid and the most epic leftovers after school ever!

This is the ultimate guilt-free comfort food. This recipe is completely packed with plant based protein, 100% gluten-free, and totally cruelty free. It’s the type of leftovers you run home to eat, and can pop in the freezer if you’re making it for one. This recipe is definitely a little bit time consuming but SO worth it. Start to finish it takes about an hour.

I like to use brown rice pasta for the noodles, but you can use whatever type you like. If you’re feeling extra lazy, buy the Marinara & just make the meatballs! The key with cooking is letting it make sense for you!

Enjoy!

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Serves 4

The Goods:

For the marinara:

  • 1 tsp olive oil

  • 1 onion, chopped

  • 3 cloves of garlic, minced

  • 1/2 can tomato paste

  • 1/2 cup red wine (optional, I like to use a cheap blend for this.)

  • 10 tomatoes, chopped

  • 6 sage leafs, chopped

  • 1 handful basil, chopped

  • pepper

  • salt

  • red chili flakes

For the meatballs:

  • 1 cup dry lentils, cooked

  • 1 cup quinoa, cooked

  • 1/2 can tomato paste

  • parsley

  • basil

  • 1/2 lemon juiced

  • 1 flax egg

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 lemon, juiced

  • salt + pepper to taste

  • 1/4 cup almond flour

  • 1 tbsp avocado oil

Serve with Spaghetti or noodles of choice.


The Method:

For the marinara:

  1. In a medium heavy bottomed stock pot, heat olive oil over medium heat.

  2. Add onions and a pinch of salt. Stir while onions are cooking until translucent.

  3. Add garlic then stir for 30 seconds.

  4. Add tomato paste and stir until paste is covered over everything.

  5. Add wine and cook for about 5 minutes until wine has reduced and all the liquid is gone.

  6. Add tomatoes, a good dash of salt + pepper, cover and cook for 20 minutes.

  7. Stir well and add basil and sage. If the sauce is a bit watery, cook without a lid for 10 minutes more.

  8. If you like it chunky, leave as is, if you want it smooth, process in the blender for a few seconds until you get the consistency you’d like.

  9. Taste for salt and pepper.

For the meatballs:

  1. Combine all of the ingredients for the meatballs in a medium sized bowl.

  2. Mash them up with a fork and until everything is paste like.

  3. Roll into 2 inch sized balls.

  4. In a medium sized skillet (I like to use cast iron) over medium high heat, add avocado oil.

  5. Once oil is hot, add meatballs about a 1/2 inch apart from each other. .

  6. Cook for about 1 minute and then turn all meatballs.

  7. Repeat until all of the sides of the meatballs are perfectly browned.

  8. Top with marinara and cook for 10 minutes more on low.

  9. Enjoy immediately or eat as meal prep!


Did you make this recipe?

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