NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Cooked Lentils (100g)

1 cup chopped White Mushrooms (100g)

1/4 cup ground Rolled Oats (20g)

1 large Egg White (30g)

1/4 cup minced Onion (40g)

1 clove minced Garlic (3g)

2 tbsp chopped Fresh Parsley (8g)

1/4 cup Chickpea Flour (30g)

2 tbsp Nutritional Yeast (16g)

1/2 cup Marinara Sauce (125g)

1 tsp Olive Oil (5g)

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.

• 2

  In a large bowl, combine the cooked lentils, chopped mushrooms, ground rolled oats, egg white, minced onion, garlic, chopped parsley, chickpea flour, and nutritional yeast.

• 3

  Mix the ingredients thoroughly until a cohesive mixture forms. If the mixture feels too wet, add a bit more chickpea flour; if too dry, a splash of water can help bind it.

• 4

  Using your hands or a small scoop, form the mixture into evenly sized meatballs, about the size of a golf ball.

• 5

  Place the meatballs onto the prepared baking sheet and lightly drizzle or brush with a little olive oil to help achieve a crispy exterior.

• 6

  Bake in the preheated oven for 20-25 minutes, turning once halfway through, until the meatballs are firm and slightly browned on the outside.

• 7

  While the meatballs are baking, gently warm the marinara sauce in a saucepan over low heat.

• 8

  Serve the crispy meatballs with the warm marinara sauce on the side or drizzled on top. Enjoy immediately.