Hearty Lentil-Mushroom Meatballs with Marinara

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Lentil-Mushroom Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Hearty Lentil-Mushroom Meatballs with Marinara

Enjoy these hearty, plant-forward meatballs made from tender lentils and earthy mushrooms, bound together with a hint of oats and egg whites. Baked to perfection and served atop a zesty marinara sauce, this dish offers a comforting blend of textures and flavors that work beautifully for any meal.

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NUTRITION

424kcal
Protein
33.1g
Fat
4.5g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup chopped Button Mushrooms (35g)

1/4 cup Rolled Oats (20g)

2 large Egg Whites (66g)

1/2 cup Marinara Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

2 cloves Garlic

2 tbsp Fresh Basil, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the cooked lentils, chopped mushrooms, rolled oats, egg whites, minced garlic, and chopped basil.

  • 3

    Season the mixture with salt and pepper, then mix well until all ingredients are evenly incorporated.

  • 4

    Using your hands, form the mixture into small meatballs, about the size of a golf ball, and place them on the prepared baking sheet.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the meatballs are firm and lightly browned.

  • 6

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

  • 7

    Once the meatballs are done, serve them warm with the marinara sauce drizzled on top or on the side. Sprinkle the grated Parmesan cheese over the dish and garnish with extra basil if desired.

Hearty Lentil-Mushroom Meatballs with Marinara

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Lentil-Mushroom Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Hearty Lentil-Mushroom Meatballs with Marinara

Enjoy these hearty, plant-forward meatballs made from tender lentils and earthy mushrooms, bound together with a hint of oats and egg whites. Baked to perfection and served atop a zesty marinara sauce, this dish offers a comforting blend of textures and flavors that work beautifully for any meal.

NUTRITION

424kcal
Protein
33.1g
Fat
4.5g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup chopped Button Mushrooms (35g)

1/4 cup Rolled Oats (20g)

2 large Egg Whites (66g)

1/2 cup Marinara Sauce (125g)

1 tbsp Grated Parmesan Cheese (5g)

2 cloves Garlic

2 tbsp Fresh Basil, chopped

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the cooked lentils, chopped mushrooms, rolled oats, egg whites, minced garlic, and chopped basil.

  • 3

    Season the mixture with salt and pepper, then mix well until all ingredients are evenly incorporated.

  • 4

    Using your hands, form the mixture into small meatballs, about the size of a golf ball, and place them on the prepared baking sheet.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the meatballs are firm and lightly browned.

  • 6

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

  • 7

    Once the meatballs are done, serve them warm with the marinara sauce drizzled on top or on the side. Sprinkle the grated Parmesan cheese over the dish and garnish with extra basil if desired.