Italian Plant-based 'Meatballs'
These Italian air-fried 'meatballs' are crammed with flavour and very filling. It's a great meal for a cold winter night. Created with mushrooms, lentils, Italian herbed bread crumbs and a good kick of garlic.
Equipment
- 1 Air Fryer
Ingredients
- 1 can brown lentils drained
- 2 brown onions diced
- 4 cloves garlic minced
- 3 button mushrooms sliced
- 1 tbsp ground linseeds (flaxseeds)
- 1 cup italian bread crumbs
- ¼ cup fresh parsley chopped
Instructions
- Create a flax egg with 1 tbsp of ground flaxseed and 2 ½ tbsp hot water. Place aside to set.
- Saute in a pan with a little of either water or vege stock the onions, garlic and mushrooms until soft.
- Add sauteed ingredients into a food processor with all other ingredients, including the flax egg. Pulse to combine. You might need to scrape the contents from the sides to make sure all is combined.
- Make balls from the mix around the size of a golf ball and place them into the tray of the air fryer.
- Cook in the air fryer at 180°C for around 15 mins, stopping halfway through to turn the balls over.
- Heat in a saucepan your favourite bolognese sauce. In a second saucepan, cook the whole wheat spaghetti following the packet instructions.
- Serve the 'meatballs' on a plate of greens, whole wheat spaghetti and coated with the bolonaise sauce.
Nutrition
Calories: 1042kcalCarbohydrates: 182gProtein: 66gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 825mgPotassium: 2490mgFiber: 70gSugar: 13gVitamin A: 833IUVitamin C: 32mgCalcium: 276mgIron: 20mg
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