Lentil and Walnut ‘Meatballs’ with Courgette Spaghetti and Arrabbiata Sauce

Servings: Serves: 4

Nutritional Information:

Per serving (501g)

Calories 391, Fat 24.2g, Saturates 2.2g, Carbohydrate 31.8g, Sugars 14.4g, Fibre 6.4g, Protein 16.4g, Salt 0.52g




Pre-heat the oven to 200°C/400°F/Gas 6. To make the meatballs, add the lentils, walnuts, flaxseed, almonds, onion, garlic and herbs to a food processor; blend
until smooth. Mould the mixture into 12 evenly-sized balls and place onto a baking tray. Set aside.


To make the sauce, in a pan over a medium heat, add the onions, garlic, chilli and tomatoes. Cook for 2 minutes until the onions start to soften. Add the tinned tomatoes and leave to simmer for 10 minutes on a low heat. Then add the parsley and season to taste.


Place the tray of meatballs in the oven for 20-25 minutes. Whilst the meatballs are cooking, ‘spiralize’ the courgettes to make the spaghetti.


Once the meatballs are cooked, add the courgette spaghetti and meatballs to the sauce; heat and serve.


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