Herb-Crusted Lentil Meatballs with Marinara

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

Herb-Crusted Lentil Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lentil Meatballs with Marinara

Savor these tender, herb-infused lentil meatballs paired perfectly with a rich marinara sauce. The combination of hearty lentils, a hint of oats, and aromatic herbs creates a satisfying dish that's both protein-packed and balanced—a clever twist on classic comfort food.

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NUTRITION

516kcal
Protein
36.3g
Fat
13.3g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1 large egg (50g)

1/4 cup rolled oats (20g)

1/2 cup marinara sauce (125g)

2 tbsp grated Parmesan cheese (20g)

2 tbsp fresh basil, chopped (4g)

1 clove garlic (3g)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large bowl, mash the cooked lentils lightly with a fork, leaving a few whole for texture.

  • 3

    Add the egg, rolled oats, grated Parmesan, minced garlic, chopped basil, salt, and pepper to the lentils. Mix until well combined but not overly smooth.

  • 4

    Shape 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 20-25 minutes, turning halfway through, until the meatballs are firm and lightly golden.

  • 6

    While baking, warm the marinara sauce in a small saucepan over medium heat.

  • 7

    Serve the hot lentil meatballs topped with a generous spoonful of marinara sauce. Garnish with a little extra basil if desired.

Herb-Crusted Lentil Meatballs with Marinara

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

Herb-Crusted Lentil Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lentil Meatballs with Marinara

Savor these tender, herb-infused lentil meatballs paired perfectly with a rich marinara sauce. The combination of hearty lentils, a hint of oats, and aromatic herbs creates a satisfying dish that's both protein-packed and balanced—a clever twist on classic comfort food.

NUTRITION

516kcal
Protein
36.3g
Fat
13.3g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1 large egg (50g)

1/4 cup rolled oats (20g)

1/2 cup marinara sauce (125g)

2 tbsp grated Parmesan cheese (20g)

2 tbsp fresh basil, chopped (4g)

1 clove garlic (3g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, mash the cooked lentils lightly with a fork, leaving a few whole for texture.

  • 3

    Add the egg, rolled oats, grated Parmesan, minced garlic, chopped basil, salt, and pepper to the lentils. Mix until well combined but not overly smooth.

  • 4

    Shape 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 20-25 minutes, turning halfway through, until the meatballs are firm and lightly golden.

  • 6

    While baking, warm the marinara sauce in a small saucepan over medium heat.

  • 7

    Serve the hot lentil meatballs topped with a generous spoonful of marinara sauce. Garnish with a little extra basil if desired.