YOUR SOLIN GENERATED RECIPE
Hearty Lentil-Mushroom Meatballs with Marinara
Savor a nourishing blend of earthy lentils and savory mushrooms, combined with a hint of whole wheat breadcrumbs, egg, and nutritional yeast, forming irresistible meatballs. Bathed in a rich, herby marinara sauce, this dish balances comfort and wellness, making it a hearty option for any meal.
INGREDIENTS
1 cup cooked lentils (198g)
1 cup chopped mushrooms (70g)
1/4 cup whole wheat breadcrumbs (28g)
1 large egg (50g)
1/4 cup finely chopped onion (40g)
1 clove minced garlic (3g)
1/2 cup marinara sauce (125g)
1 tablespoon nutritional yeast (8g)
1 teaspoon extra virgin olive oil (5g)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, combine the cooked lentils, chopped mushrooms, whole wheat breadcrumbs, beaten egg, finely chopped onion, minced garlic, nutritional yeast, salt, pepper, and any desired dried herbs (such as oregano or basil). Mix well until the ingredients are evenly distributed.
Form the mixture into evenly sized meatballs, about the size of a golf ball, and place them on the prepared baking sheet. Drizzle with a teaspoon of extra virgin olive oil.
Bake the meatballs in the preheated oven for 20-25 minutes, turning once halfway through, until they are firm and lightly browned.
While the meatballs are baking, gently warm the marinara sauce in a small saucepan over medium-low heat.
Serve the baked meatballs topped with warm marinara sauce. Enjoy this hearty dish as a fulfilling breakfast, lunch, or dinner, paired with your favorite side salad or steamed greens if desired.