Low-Carb Spaghetti and Lentil Balls

Some things in life seem impossible to achieve. For example, can it even be possible to enjoy spaghetti and meatballs while sticking to plant-based foods and having it all taste great?

Yes, you can have it all! This recipe for spaghetti and lentil balls is vegan, high-fiber, and delicious. Plus, since it uses NutriNoodle Shirataki Spaghetti, it is far lower in carbohydrates than regular spaghetti and meatballs.

Making Lentil Balls That Taste Great

Lentils are some of the healthiest foods you can try. They are packed with plant-based protein, dietary fiber, and potassium. But, do you really want to swap them for meat in meatballs? Yes! With seasonings such as garlic, oregano, and nutritional yeast for a cheesy addition, every bite of the lentil balls is exciting and satisfying. After baking these flavorful balls, you get to toss them with spaghetti and sauce.

Whoa, Now...Carb-Free Spaghetti!

Lentils may be the headline event in this recipe, but NutriNoodle Shirataki Spaghetti is its secret weapon. Each cup adds 0 grams of net carbs, ensuring that anyone who wants can have spaghetti and still follow a low-carb or keto diet. They are made from flour from the konjac plant, which naturally has no starches. 

NutriNoodle Shirataki Spaghetti is easy to use, since it just needs to be drained and rinsed. You can boil it for a few minutes before using it if you like. It can then go into your favorite recipes, or you can try it in the below recipe!

A Few More Tips

Choose a canned or jarred tomato sauce or pizza sauce that does not have many added sugars. Be careful, as many brands add sugars, bringing the total to 8 to 10 grams of sugar per half-cup serving! You can feel free to make your own sauce, if you like, with fresh or canned tomatoes, basil, olive oil, diced onions, and garlic.

Recipe

Serves 3

Ingredients

• 1 ½ cups of cooked lentils
• 1 cup of diced onion
• ½ cup of diced carrot
• 3 cloves of chopped garlic
• ½ teaspoon oregano
• ¼ teaspoon pepper
• ¼ cup nutritional yeast flakes
• 1 cup of pecans or walnuts
• 2 tablespoons of tomato paste
• 1 package of NutriNoodle Shirataki Spaghetti
• 1 cup of tomato sauce or pizza sauce
• Soy-based parmesan cheese for serving

Directions

1. Preheat the oven to 415 degrees. Line a baking sheet with parchment paper and grease it.
2. Cook the garlic, onions, and carrot in a skillet with olive oil and cook until soft.
3. Place that mixture into a food processor with lentils, oregano, pepper, tomato paste, and nutritional yeast. Puree, then add nuts, and continue to puree.
4. Use a spoon to form balls, and place on the cookie sheet.
5. Bake for 40 minutes or until firm.
6. Prepare the NutriNoodle Shirataki Spaghetti by draining it and rinsing it. 
7. Boil them for 2 minutes, then drain, rinse, and cut to a short length.
8. Cook without water for 7 minutes to allow liquid to dissipate.
9. Add the tomato sauce and stir.
10. Serve the spaghetti and sauce with lentil balls, and add soy-based parmesan cheese if desired.