Meatless meatballs with tomato sauce

Step 1/6

• ½ red bell pepper
• 275 g cauliflower
• 275 g eggplants
• 1 red onions
• 2 cloves garlic

• oven
• cutting board
• knife

Preheat oven to 200°C/400°F. Roughly chop bell pepper, cauliflower, eggplant, and half of the red onion into bite-size pieces. Peel and crush half of the garlic cloves. Mince the remaining red onion and garlic cloves and set aside.

Step 2/6

• salt
• pepper
• olive oil (for greasing)

• baking sheet

Transfer the roughly chopped vegetables and crushed garlic cloves to a baking sheet. Drizzle with some olive oil and toss with salt and pepper. Roast at 200°C/400°F for approx. 25 min. or until the vegetables are tender.

Step 3/6

• 25 g spelt

• fine sieve
• pot

In the meantime, add spelt to a fine sieve and rinse under cold running water. Drain well and add to a pot of boiling water. Cook for approx. 50 min., or until spelt is chewy and cooked through. Drain and set aside.

Step 4/6

• 400 g canned crushed tomatoes
• salt
• pepper
• olive oil (for greasing)

• frying pan (deep)
• rubber spatula

Heat olive oil in a deep frying pan or a large pot over medium. Add minced onion and garlic and sauté until the onion is translucent. Add canned tomatoes and bring to a simmer. Let the sauce cook until thickened slightly, stirring occasionally. Season to taste with salt and pepper.

Step 5/6

• 100 g panko breadcrumbs
• salt
• pepper
• olive oil (for greasing)

• food processor
• bowl
• baking sheet

Remove roasted vegetables from the oven and transfer them to a food processor. Process until they’re roughly mixed. Transfer to a large bowl and add in cooked farro and breadcrumbs. Season with salt and pepper to taste, and mix to combine. If needed add more breadcrumbs until the mixture is able to hold its shape. Shape the mixture into small, gumball-sized balls and transfer them to a greased baking sheet, leaving room between them.

Step 6/6

• 5 g basil

• oven

Bake at 200°C/400°F for approx. 20 min. or until lightly browned and crisp on the outside. Add half of the basil leaves to the tomato sauce, then add the meatballs and lightly toss. Serve with remaining basil and enjoy!

Enjoy your meal!