How to Make Savory Lentil Millet “Meatballs” in Tomato-Basil Sauce
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Preheat oven to 375°F (190°C).
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In a bowl, mix lentils, millet, almond flour, flaxseed meal, parsley, oregano, garlic powder, salt, and pepper. Shape into 16 balls.
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Place meatballs on a lined baking sheet. Drizzle with olive oil. Bake for 25 minutes.
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Meanwhile, in a saucepan, sauté garlic in a splash olive oil. Add crushed tomatoes, tomato paste, and basil. Simmer for 15 minutes.
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Serve meatballs with warm tomato-basil sauce.
Pro Tips for Perfect Savory Lentil Millet “Meatballs” in Tomato-Basil Sauce
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked green lentils, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Savory Lentil Millet “Meatballs” in Tomato-Basil Sauce?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Savory Lentil Millet “Meatballs” in Tomato-Basil Sauce?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cooked green lentils?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.