Spaghetti and Meatballs

"MeatBalls"

• 2 cups of black beans (strained and rinsed) 
• 1/2 a cup of Teff flour
• 1 tbsp of garlic powder
• 1 tbsp of Italian seasoning
• 1/4 of a cup of nutritional yeast
• 1 tsp of smoked paprika
• 1/2 a tsp of salt
• 1/2 a cup of finely chopped onions
• 2 tsp of tomato paste
• 1/4 of a cup of chopped parsley

Pasta Sauce

• 1/2 a cup of diced white onion
• 8 cloves of garlic (or 4-5 if you don’t like too much garlic)
• About 1 cup of diced Roma tomatoes or 1 cup of canned tomatoes
• 1/3 of a cup of coconut cream (full fat)
• Half a cup of water
• 1 tsp of dried oregano
• 1 tbsp of dried basil
• 3-4 tbsp of nutritional yeast
• 2 tbsp of apple cider vinegar
• 1 tsp of black pepper
• 1 tsp of cayenne (optional)
• Salt to taste

Directions

Tomato Sauce:

1)Stir fry your onions with some water for 5 minutes, turn off heat then add your garlic.

2)Turn on heat again add your finely cut your Roma tomatoes (or blitz them in a blender) and cook for 6-8 minutes (until water evaporates), add your half a cup of water then let it simmer for about 4-6 minutes. Turn off heat.

3)Blend the mixture in a high-speed blender for 1 minute or so and put it back into your pot.

4)Then add your coconut cream and your seasons let it simmer until the sauce is thick and creamy.

Meatballs:

5) Into a large bowl or food processor add all your ingredients and mash/process until desired consistency. 

6) Form meatballs with an ice cream scooper or however you'd like and fry in a nonstick pan with some oil until crispy brown. Cook meatballs for about 10 cooking time or until crispy.