Lamb Meatballs with Tomato Sauce With Espishal Event 2024
Lamb Meatballs with Tomato Sauce
Ingredients
175 g smoked tofu
150 g cooked green or brown lentils
120 g walnuts, finely chopped
1 clove garlic, crushed
50 g finely-diced onion
2 tbsp soy sauce
2 tbsp tomato puree
3 tbsp oat bran or breadcrumbs
1 tsp mustard paste
1 tsp dried thyme
1 tsp mild paprika powder
Salt to taste
Coarse ground pepper to taste
2 tbsp olive oil for frying (divided usage)
For the tomato sauce:
100 g onion, diced
For the salad mix
100 g lettuce mix
100 g finely-sliced mushrooms
1 tsp medium hot mustard
1 tsp maple syrup
1 tbsp white wine vinegar
2 tbsp extra-virgin olive oil
100 g lettuce mix
100 g finely-sliced mushrooms
1 tsp medium hot mustard
1 tsp maple syrup
1 tbsp white wine vinegar
2 tbsp extra-virgin olive oil
Method
- Finely crumble the smoked tofu with your hands and place in a large bowl. Add the lentils and mash thoroughly (you can also process the mixture in a food processor until smooth). Stir in the walnuts, garlic, onions, soy sauce, tomato puree, oat bran (or breadcrumbs), mustard, thyme and paprika, and season with salt and pepper to taste. Cover the mixture and set aside to rest for 15 minutes.
- Form small balls from the mixture and fry lightly on all sides in hot olive oil. Remove and set aside.
- To prepare the tomato sauce, sauté the onion and garlic in olive oil until translucent. Stir in the tomato puree, bring briefly to a boil and then add two-thirds of the diced tomatoes. Simmer over a low flame until they have broken down. Mix in the remaining diced tomatoes, and the herbs (if using) cook briefly, and season to taste.
- To prepare the salad, mix the washed and dried lettuce with the sliced mushrooms and place on a serving plate. Mix the mustard, maple syrup, and white wine vinegar with two tablespoons of water. Season with salt and pepper, and stir in the oil. Drizzle the dressing over the salads.
- Serve the vegan meatballs with the tomato sauce and salad.
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