Amanda’s Zucchini Noodles and Lentil Meatballs

 

4 large garlic cloves

2 shallots, diced

1/2 1 small white onion, diced

1 cup fresh basil

1 14 oz. Muir Glen Organic Tomato Sauce

3 medium beefsteak tomatoes

1/4 cup olive oil

2 tsps. onion powder

2 tsp. garlic powder

2 tsp. oregano

1 tsp. rosemary

1 tbspn. nutritional yeast

2 tsp. salt

1 tsp. pepper

Add more to taste

Optional 1 tsp. red chile flakes

1 can of brown lentils  (Option – 1 cup follow directions of package of brown lentils)

Other 1/2 small white onion, diced

2 cloves garlic, diced

2 carrots, diced

1/2 cup cremini mushrooms, diced

1 cup panko

1 cup unsweetened almond milk

1/2 all-purpose unbleached flour

2 tbspns. olive oil

1 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

1 tsp. oregano

Preheat oven to 350 degrees. On a baking sheet, place 1 tbspn of olive oil on three tomatoes (halved) and 4 garlic cloves in the oven to roast. Sprinkle with a tablespoon of olive oil. Bake for 15 minutes.  While that’s baking, sauce in saucepan 1/4 cup olive oil on medium heat. Cook shallots and onion until translucent, 2-3 minutes. Add can of tomato sauce and heat to low simmer until roasted tomatoes and garlic are ready. Add roasted tomatoes, garlic and basil in blender or food processor and pulse until almost smooth. Pour into saucepan and add all seasonings. Cover and simmer for 20 minutes.

While that is simmering, prepare the meatballs. Add onion, garlic, carrots and mushrooms to olive oil on medium heat. Saute until translucent, slightly tender. Add lentils and spices. While that’s sautéing, prepare your dipping station with panko, almond milk and flour in  medium-sized bowls. Once the meatball mixture is combined, place all ingredients in food processor. Process should become sticky batter. Form balls, then roll in flour, dip in almond milk then roll in panko flakes. Then place on baking sheet. Continue until all batter is used.

Fry in frying pan in vegetable oil. 1 inch deep veg oil, or healthier version bake at 400 degrees for 15 minutes each side.

Spiralize noodles. Pat out as much moisture as possible with paper towels. Add them to saute pan until they are tender, then add sauce to pan. Add meatballs and stir around. Should make extra sauce.

Store in fridge for a week. Garnish with Follow Your Heart Parmesan cheese and fresh basil.

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