Neatballs with tomato puree
Made with Mutti Tomato Paste
Double concentrated for a rich, vibrant tomato flavour, our tomato paste is the perfect addition to many dishes to add an intense tomato flavour.
Medium
Ingredients
For the Vegan Italian meatballs
-
1/2
cup
walnuts
-
1/2
cup
onion
-
3
cloves
garlic
-
1
cup
carrot, finely chopped to 1/2
-
2
tablespoons
chia seeds
-
400
g
tin of lentils
-
1/2
cup
of breadcrumbs
-
2
tablespoons
Mutti® Double Concentrated Tomato Paste
-
pinch
of salt
-
handful
of dried oregano
For the sauce
-
1
onion
-
2
cloves
garlic finely chopped
-
400
g
tin of Mutti Polpa Finely Chopped Tomatoes
-
1
packet of spaghetti
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Neatballs with tomato puree: Method
- For the vegan Italian meatballs:
- Finely chop or process 1/2 cup of walnuts & set aside.
- Process 1 onion (1/2 cup), garlic cloves and carrot.
- Cook the onion and carrot mix in a little olive oil until golden & set aside to cool.
- Mix chia seeds and 1/4 cup of water. Set aside until it forms a thick gel (5mins).
- Drain & rinse lentils. Set aside.
- Mix breadcrumbs, Mutti Tomato Paste, dried oregano and a pinch of salt together. Use a potato masher to gently mash all ingredients including those that were set aside. Be sure to keep a little texture of the lentils.
- Using your hands, roll the mixture into roughly 3cm size balls.
- Cook in a hot oven until golden, turning regularly.
- For the sauce:
- Heat saucepan with olive oil over medium heat. Fry onion and garlic. Once translucent, add a tin of Mutti Polpa Finely Chopped Tomatoes. Add salt to taste & cook on low until sauce thickens and becomes rich in colour.
- Cook spaghetti as per packet instructions.
- Serve spaghetti with the Mutti sauce and top with vegan Italian meatballs.
