What you'll need:
- 3 tbsp quality olive oil
- 5 crushed garlic cloves
- 200g wild mushrooms (chestnut or porcini would also be fine)
- Leaves of 2 rosemary sprigs, finely chopped
- 6 sun-dried tomatoes in oil, finely chopped
- 500g cooked puy lentils
- 1 tsp chilli flakes
- 3 tbsp ground flaxseeds
- 2 carrots, peeled lengthways with a peeler
- 300g fettucine
- Marinara sauce to serve
Time: 20 minutes
Preheat your oven to 200C, and line a baking tray with some parchment. While the oven is heating up, get to work on your meatballs. Saute the garlic, mushrooms, chilli, sun-dried tomatoes and rosemary for 2-3 minutes in a pan with some oil. Stir in the lentils, and cook for a further 3 minutes.
Transfer the whole lot, along with the flaxseeds, to a blender. Blitz until combined, then form into 16 equally sized balls with your hands. Place onto the baking tray, and cook in the oven for 20 minutes or until crisp on the outside and cooked through the middle.
Cook the fettucine according the pack instructions, and a minute before you drain them, toss in the carrot strips to soften. Drain both the pasta and the carrots, and serve with the meatballs and marinara sauce.
If you are looking for a deliciously perfect pairing, a versatile red wine is going to work well. We particularly like the [2x2 Merlot/Barbera 2016] (https://www.thewinegallery.com.au/2x2-merlotbarbera-2016/) with this vegetarian dish!
There you have it -- an easy recipe for Vegetarian Meatballs !
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