Vegan Lentil Meatballs

Ingredients

• 14 oz canned lentils (400g, drained and rinsed)
• 1 cup Oats
• 1 Italian peeled tomato or 2 tablespoons tomato paste
• 1 small shallot (diced)
• 3 garlic cloves (chopped)
• 1/4 cup celery (chopped)
• 1 teaspoon dried thyme
• 3 tablespoon tablespoons oil (divided, or water)
• 1/4 teaspoon cayenne pepper
• 1/2 tablespoon cumin powder (optional)
• pinch salt
• pinch pepper
• 28 oz peeled tomatoes (canned, 800g)
• 1 tablespoon oil
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon brown sugar (optional)
• 1/4 teaspoon sea salt
• 1/4 teaspoon red pepper flake

Instructions

1. 1

   --- For Marina Sauce ---

2. 2

   Heat a pot over medium - low heat. Once hot, add oil and garlic, sauté for 30 seconds stirring frequently then add herbs and red pepper flakes. Sauté for about 10 seconds.

3. 3

   Add tomatoes, sugar and salt. Stir and bring to a simmer on medium heat. Reduce heat to low and simmer uncovered for about 10 minutes by stirring occasionally.

4. 4

   Taste and adjust as needed. Remove from heat.

5. 5

   --- For Vegballs ---

6. 6

   Heat a non stick skillet over medium heat. Once hot, add 1 tablespoon oil (or water), shallot and garlic. Sauté for 2 - 3 minutes. Remove from heat. Let it cool down (reserve your pan for the vegballs).

7. 7

   In a big bowl, add all ingredients except the remaining oil. Combine with your hands (don't overmix) until a textured dough forms. Taste and adjust flavor as needed.

8. 8

   If dough is too wet, add a bit more oats.

9. 9

   Gently form small balls using your hands. Add to a plate and store in refrigerator for 15 minutes.

10. 10

    After 15 minutes, heat the pan you used earlier with 2 tablespoons oil. Once hot, add the vegballs and sauté until each side are golden brown. Transfer on kitchen paper to absorb the excess of oil.

11. 11

    The vegballs can be served as it is with dips or you can add some marinara sauce. If you want as lunch or dinner, they are delicious on pasta.