Gluten Free Lemon and Almond Summer Meatballs

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Love meatballs but looking for a lighter, healthier gluten free option? Then try this delicious lemony almond meatball recipe, with easy peasy tomato sauce!

Makes: 18 meatballs

Prep: 15mins
Cook: 40mins

Ingredients: For the Meatballs – 500g Pork Mince, 1 medium onion, 3 heaped tbsp. of ground almonds, 1 egg, zest of one lemon, 1 heaped tbsp. grated parmesan cheese, 1 heaped tsp. dried oregano, salt and pepper, drizzle of oil.

For the Tomato Sauce – Handful of cherry tomatoes, 400ml of passata, 3 cloves of garlic, 1 tbsp. of olive oil, 2 tsp. of balsamic vinegar.

Method:

  1. Preheat your oven to 220f
  2. Finely dice your onion and add to all of the other ingredients and work well to combine all of the ingredients together
  3. Once combined, make into walnut sized balls and pop into a baking dish, drizzle with oil and cook for 30 – 40 minutes until browned
  4. While the meatballs are cooking start on your sauce:
  5. Finely chopped the garlic cloves and add to a pan with the olive oil
  6. Cook for a few minutes on a medium heat then add roughly chopped cherry tomatoes and the balsamic vinegar
  7. Cook for 5 – 10 minutes until the tomatoes start to break down, you can break them down a little with a wooden spoon
  8. Add the passata and cook on a low simmer for 20mins
  9. Serve the meatballs on gluten free pasta and your choice and veg and drizzle over the sauce
  10. Enjoy!

Vegan Oven Roasted Spicy Aubergines with Spicy Green Lentils

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Friday night is a good excuse for a curry night right? Check out this delicious vegan recipe for some healthy inspiration.

Serves: 4

Prep: 10 mins
Cook: 45 – 60 mins

Ingredients: 1 white or brown onion, 2 large aubergines or 4 baby aubergines, 1 cup of green lentils, 2 cups of coconut milk, 1 veggie stock cube, 1/2 tsp of cumin, 1/2 tsp of turmeric, 1 chopped red chilli and 1/2 tsp of dried ginger, 4 tbsp of oil, 1 tsp. of masala paste.

Method: 

  1. Preheat the oven to 200F
  2. Chop your onion and garlic and fry in a pan with 1 tbsp of oil for a few minutes until softened
  3. Add all of your dried spices and chilli and coat the onions and garlic well
  4. Add the lentils with 2 cups of coconut milk and 3 cups of veggie stock and give it a good stir
  5. Bring to the boil and then turn down to a simmer until the lentils are soft, you may need to add some more liquid and give it the occasional stir
  6. While the lentils are cooking, mix the masala paste with 3 tbsp. of oil
  7. Cut the aubergines in half lengthways, criss cross the flesh and place on a baking tray flesh side up
  8. Brush the masala oil all over the flesh and pop in the oven for 30 – 45 mins until soft
  9. Once the aubergines and lentils are cooked serve up on a fluffy bed of basmati rice, lentils first then the aubergines on top
  10. Enjoy!

Tip: I used the same cup to measure the lentils and liquids to make sure I get the right measurements.