Beetballs with Garlic-Basil Tomato Sauce
This beatballs with tomato sauce recipe is easier than you may think! Vegan, healthy and bursting will flavors, this comfort dish will become your favorite too!
Ingredients
- Beetballs:
- 1 cup red lentils
- 1 small beetroot grated
- 1 medium onion diced
- 4 Tbsps gluten-free flour I used Schar, or you can use regular flour as well
- 4 Tbsps psyllium husks or 2 eggs, beaten
- 2 tsps dry thyme
- ½ tsp ground coriander
- ½ tsp smoked paprika
- 1 tsp sweet paprika
- 2 tsps dry garlic powder
- sea salt and ground pepper to taste
- Sauce:
- 1 400 g can chopped tomatoes
- 4 Tbsps tomato paste
- 5 garlic cloves crushed and sliced
- ½ cup fresh dill chopped
- 1 medium onion diced
- 2 tsps dry basil
- sea salt and ground pepper to taste
- some olive oil
- water as needed
Instructions
Beetballs:
- Boil red lentils for 15 minutes.
- Drain lentils and add them into the food processor and blend until smooth. Do not add any water!
- Move lentils paste into a large bowl. Add all the other beetballs ingredients and mix. Let the composition sit for 5 minutes.
- Now the composition should be sticky enough to shape the beetballs. Shape the beetballs and set them aside.
- You can either steam the beetballs (if you have a steamer) or "steam / bake" them in the oven.
- Using a steamer:
- Place the beetballs on the steamers plate. Steam them for 15-20 minutes.
- Using an oven:
- Add a small pot filled with water into the preheated oven.
- Put beetballs on an oven tray covered with baking sheet.
- Let them steam/bake in the oven for 20 minutes at 200C.
Sauce:
- Heat a little bit of olive oil in a large pan.
- Add diced onion and garlic. Saute for 1 minute.
- Add the rest of the ingredients, except fresh dill.
- Saute for 5 minutes and add dill.
- Remove the beetballs from the steamer/oven and place them in the pot. Cover them in sauce.
- Remove from heat and serve!
Notes
If you get too many beetballs, you can keep some in your fridge and make some more sauce later.
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