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!


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