A hearty meal, this one. Super comforting in the cooler weather and very satisfying my friends!

I’d LOVE to hear from you if you have tried my recipes, or simply see a pic of your creations. Don’t be shy little ones! It makes my heart feel full to know that I am serving you, and maybe even inspiring you to try something new.

All my love,

Kristy x

ingredients

veg balls
400g organic tinned lentils (drained + washed)
1/2 red onion diced finely
1 clove garlic diced finely
2 tbsp rice crumbs (gluten free) *you can also use GF breadcrumbs
1/4 cup organic red wine
1/4 tsp mustard
good pinch dried oregano
sea salt + cracked black pepper
1 grated carrot

grated parmesan (non-animal rennet)

tomato sauce
good glug of evoo
1/2 red onion
1 clove garlic
400g chopped organic tomatoes
1 tbsp organic tomato paste
good pinch dried italian herbs
good handful spinach leaves
fresh basil, or oregano
sea salt + cracked black pepper

quinoa spaghetti (gluten free)

method

Line a flat baking tray with paper.

Make your balls first. Fry the onion + garlic in a little evoo, until translucent. You’ll then need a blender or food processor. Blitz all of the veg ball ingredients (except for the grated carrot). Pulse a few times until the mixture comes together nicely. Don’t over do it. You still want some texture, not puree!

Empty the mixture into a bowl and stir through the grated carrot. Shape into generous balls (roughly makes 10-12). Roll meat balls in grated parmesan to coat.

Heat a generous amount of evoo in a large, deep pan over a medium to high heat. Fry the balls until golden brown all over.

Place on baking tray and set aside.

Using the same pan, heat a little more evoo over a medium heat. Add the onion and fry until translucent. Add the garlic and continue to cook for a minute.

Add the tomatoes and tomato paste. Stir through. Add the italian herbs, sea salt + pepper.  Cook for around 30 mins or until thick + reduced.

Whilst you are waiting for the tomato sauce, get your spaghetti on – with a drizzle of evoo + a pinch of sea salt in the water. Cook as per packet directions.

Add the meatballs to the tomato sauce in the pan + heat through. Stir through the spinach to wilt. Scatter with fresh basil leaves.

Serve a large spoonful on top of spaghetti (around 3 meatballs).

Sprinkle with additional parmesan shavings and serve.