LOW SODIUM MEATBALLS RECIPES

Steps:

• Add the vegetable oil to a shallow sauce pot and turn the heat to medium. Add the onions and cook for 3-4 minutes or until they begin to turn translucent. Add garlic and cook for an additional 2-3 minutes or until both the onions and garlic are sweated out.
• Add the lentils in with the onions and garlic and mix around well. Cook for 3-4 minutes.
• Deglaze the pan with the white wine and add in the vegetable stock followed by the tomato sauce, rosemary, oregano basil, salt, abd pepper.
• Reduce the heat to a simmer and cook until all liquid is gone. About 30-45 minutes.
• Let cool for 15-20 minutes. You can place it in the refrigerator if you'd like In the meantime, turn your oven on convection bake 400°.
• Add the mixture, nutritional yeast, and xantham gum to a food processor and blend until fully smooth. Make sure to turn the machine off periodically to scrape down the edges so everything is fully incorporated and blended.
• Roll into 1" diameter balls and place onto a parchment-paper-lined sheet pan. Bake at 400° for 45-60 minutes or until golden brown. Make sure to turn them over about halfway through.
• Serve with pasta, in sandwiches, or break into ground meat for tacos.

Steps:

• "Combine first 14 ingredients in a medium sized bowl and whisk until smooth. Add mixture to a heavy saucepan and simmer for about 20 minutes. Allow to cool and then transfer to separate a container or squeeze bottles. Combine remaining ingredients in a large bowl to make your meatball mixture. Form meatballs in to 1 ounce balls and place in a full-size amber pan. You should yield about 50 meatballs. Add about a cup of sauce to the pan and gently roll the meatballs in the sauce, making sure each meatball is covered in sauce. Cover and cook in the Sonic Steamer on high power for 3 minutes and 30 seconds. After removing container with meatballs from Sonic Steamer, gently shake pan to toss meatballs in sauce. Remove lid carefully in order to avoid steam burn. Remove meatballs from pan with a slotted spoon and place on to a platter. Garnish with more sauce and chopped Italian parsley."