Lentil Meatballs with Semolina Artisanal Strozzapreti Pasta and Due Cellucci Spicy Arrabbiata Sauce

Lentil ‘Meatballs’

Serves 4

Ingredients:

¾ c green lentils, uncooked

¼ c red quinoa, uncooked  

1 tbsp ground flaxseed

3 tbsp water

¼ sunflower seeds, ground to a fine powder

½ c minced yellow onion

½ c old fashioned rolled oats

½ tsp garlic powder

2 tsp Italian seasoning

¼ c fresh basil, finely chopped

¼ c fresh flat leaf parsley, chopped

1 tsp kosher salt

Pepper to taste

Method:

-Cook lentils and quinoa, separately, according to package instructions, then let cool

-Combine ground flaxseed with water

-Preheat oven to 375 degrees and line baking sheet with parchment paper

-Add cooked lentils, cooked quinoa, oats, ground sunflower seeds, onion, basil, parsley, Italian seasoning, and salt and pepper into the bowl of a food processor and pulse to combine. Add in flaxseed and water mixture and pulse to incorporate

-Using a 2 tablespoon scoop, scoop mixture and roll between palms into uniform balls. Place on baking sheet  

-Bake for 15 to 20 minutes, flipping halfway through, or until golden brown

Enjoy with Semolina Artisanal Strozzapreti Pasta and Due Cellucci Spicy Arrabbiata Sauce