Plant-based "neatballs" in a rich tomato sauce

I remember eating meatballs at an Italian friend's house that were crumbed and fried and served with a rich tomato sauce. They were moist on the inside and crunchy outside. I thought I’d try to replicate the recipe with a whole plant foods. The result is a healthier version, just as delicious and amazing texture but without the fat and inflammatory compounds. This recipe is super easy and even the kids can get involved. Enjoy!

INGREDIENTS

Neat balls

1 can red kidney beans, drained

½ cup quinoa flakes*

2 tablespoons tomato paste

2 tablespoons chia or flaxseeds, ground

1 carrot, grated

1 clove of garlic

1 tablespoon red miso paste

2 teaspoons onion powder