THEand meatballs, firmly on the comfort food podium, are champions of goodness rather than elegance. Then, serve them with the simplicity that is used in the family. We imagine these vegetables at Sunday lunch in the countryside. Light as spring air.
INGREDIENTS FOR 10-15 MEATBALLS:
200 g hulled red lentils
100 g almond flour
1 grated carrot
1 medium courgette, grated
1⁄2 onion finely chopped
paprika powder
garlic powder
salt and pepper
Procedure
Soak the red lentils in cold water for 2 hours. Once the time has passed, drain them and rinse them well. Blend the soaked lentils in a mixer until you obtain a smooth cream.
Veg meatballs with lentils and courgettes. Recipe by Diana&Alessio – photos by Diana Orga, taken from “Gluten-free, without limits” (Mondadori Electa)
Transfer to a bowl and add the grated carrot and courgette, the chopped onion and the almond flour. Add the spices and mix with your hands until you obtain a compact dough.
With slightly moistened hands, form meatballs as big as a walnut. Place them in the air fryer basket and cook at 175°C for 20 minutes, until golden and firm.
“Gluten-free, without limits” by Diana and Alessio (Mondadori Electa).
OR, if you prefer, you can cook them in the oven at 180°C for 25 minutes. Let them cool and serve with a fresh sauce or a seasonal side dish.
PS You can replace the almond flour with chickpea flour or gluten-free breadcrumbs.
Free taste
Diana & Alessio, the food creators who wrote Gluten free, without limits (Mondadori Electa), they lived in Canada, and it is there that their passion for natural cuisine was born. In this book they offer us many tasty, colourful, gluten-free and lactose-free dishes. From the quinoa burger to the “pink” pasta to the salads (also) for picnics.
iO Donna © ALL RIGHTS RESERVED
