Seitan meatballs in tomato sauce with bread

Ingredients

For 1 serving

• Seitan130 g
• Breadcrumbs20 g
• Egg whites30 g
• Grana Padano10 g
• Parsley5 g
• Tomato passata200 g
• Extra virgin olive oil1 teaspoon
• Bread50 g
• Saltto taste

Contains: gluten, lactose, eggs, soy,

Method

1. Cut the seitan into pieces and pulse it in a food processor until it looks like mince. Wash, dry and chop the parsley.
2. In a bowl mix the seitan with the breadcrumbs, egg white, grated Grana Padano and parsley until the mixture is firm and no longer crumbly. With wet hands roll 8 walnut-sized balls.
3. In a wide pan with a lid, heat the tomato passata with the extra virgin olive oil and a pinch of salt over medium heat for 5 minutes, until it simmers and starts to thicken.
4. Lay the meatballs in the sauce, cover and cook over low heat for 10 minutes, turning them gently halfway, until hot through and the sauce has reduced; add a splash of water if it gets too dry.
5. Serve the meatballs with their sauce and the bread to mop it up.