Herb-Spiced Lentil Meatballs with Marinara

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

Herb-Spiced Lentil Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil Meatballs with Marinara

Enjoy these savory herb-spiced lentil meatballs, enriched with a blend of aromatic garlic, fresh basil, and parsley. Baked to perfection and paired with a vibrant homemade marinara, this dish delivers a hearty, clean meal that's satisfying for lunch or dinner.

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NUTRITION

568kcal
Protein
34.4g
Fat
11.9g
Carbs
87.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Lentils (198g)

1 large Egg (50g)

1/4 cup Rolled Oats (20g)

1/4 cup Whole Wheat Breadcrumbs (28g)

1 tbsp Grated Parmesan Cheese (5g)

1/2 cup Marinara Sauce (125g)

1/2 medium Red Bell Pepper, diced (50g)

1 garlic clove, minced (3g)

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 375°F and line a baking sheet with parchment paper.

  • 2

    In a large bowl, lightly mash the cooked lentils using a fork, leaving some texture.

  • 3

    Add the egg, rolled oats, breadcrumbs, grated Parmesan, diced red bell pepper, minced garlic, chopped parsley, and basil to the bowl.

  • 4

    Mix all the ingredients until well combined. If the mixture feels too wet, add a little more oats or breadcrumbs to achieve a workable consistency.

  • 5

    Form the mixture into meatballs, about the size of a golf ball, and place them on the prepared baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes until the meatballs firm up and develop a slight golden crust.

  • 7

    While baking, heat the marinara sauce in a small saucepan over low-medium heat, stirring occasionally.

  • 8

    Once the meatballs are cooked, serve them warm with the heated marinara sauce on top or on the side for dipping.

Herb-Spiced Lentil Meatballs with Marinara

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

Herb-Spiced Lentil Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Lentil Meatballs with Marinara

Enjoy these savory herb-spiced lentil meatballs, enriched with a blend of aromatic garlic, fresh basil, and parsley. Baked to perfection and paired with a vibrant homemade marinara, this dish delivers a hearty, clean meal that's satisfying for lunch or dinner.

NUTRITION

568kcal
Protein
34.4g
Fat
11.9g
Carbs
87.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Lentils (198g)

1 large Egg (50g)

1/4 cup Rolled Oats (20g)

1/4 cup Whole Wheat Breadcrumbs (28g)

1 tbsp Grated Parmesan Cheese (5g)

1/2 cup Marinara Sauce (125g)

1/2 medium Red Bell Pepper, diced (50g)

1 garlic clove, minced (3g)

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 375°F and line a baking sheet with parchment paper.

  • 2

    In a large bowl, lightly mash the cooked lentils using a fork, leaving some texture.

  • 3

    Add the egg, rolled oats, breadcrumbs, grated Parmesan, diced red bell pepper, minced garlic, chopped parsley, and basil to the bowl.

  • 4

    Mix all the ingredients until well combined. If the mixture feels too wet, add a little more oats or breadcrumbs to achieve a workable consistency.

  • 5

    Form the mixture into meatballs, about the size of a golf ball, and place them on the prepared baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes until the meatballs firm up and develop a slight golden crust.

  • 7

    While baking, heat the marinara sauce in a small saucepan over low-medium heat, stirring occasionally.

  • 8

    Once the meatballs are cooked, serve them warm with the heated marinara sauce on top or on the side for dipping.