Neatballs

Made with Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.


(COOK TIME: 60+ min)

Medium

Ingredients

For the Neatballs

  • 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

Take care when adding neatballs to your pasta & sauce. They are more delicate than regular meatballs. Try topping the neatballs, not mixing them through the sauce.

Method

  1. For the Neatballs:
  2. Finely chop or process 1/2 cup of walnuts & set aside.
  3. Process 1 onion (1/2 cup), garlic cloves and carrot.
  4. Cook the onion and carrot mix in a little olive oil until golden & set aside to cool.
  5. Mix chia seeds and 1/4 cup of water. Set aside until it forms a thick gel (5mins).
  6. Drain & rinse lentils. Set aside.
  7. 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.
  8. Using your hands, roll the mixture into roughly 3cm size balls.
  9. Cook in a hot oven until golden, turning regularly.
  10. For the sauce:
  11. 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.
  12. Cook spaghetti as per packet instructions.
  13. Serve spaghetti with the Mutti sauce and top with neatballs.

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Also made with: Double concentrated tomato paste