Herbed Lentil-Mushroom Meatballs with Marinara

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

Herbed Lentil-Mushroom Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Herbed Lentil-Mushroom Meatballs with Marinara

Enjoy a hearty fusion of plant-based lentils and earthy mushrooms paired with lean ground turkey, lightly bound with egg and breadcrumbs, and seasoned with fresh herbs. Baked to perfection and finished with a spoonful of vibrant, tangy marinara, these meatballs offer a balanced mix of flavors and textures for a satisfying meal.

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NUTRITION

447kcal
Protein
45.2g
Fat
14.7g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (100g)

1 cup chopped mushrooms (70g)

3 ounces lean ground turkey (85g)

1 large egg (50g)

1/8 cup whole wheat breadcrumbs (15g)

1/2 cup marinara sauce (125g)

1 tsp olive oil (5g)

2 tbsp chopped fresh parsley and basil

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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, combine the cooked lentils, chopped mushrooms, and lean ground turkey. Lightly mash the lentils and mushrooms to better bind the mixture.

  • 3

    Add the egg, whole wheat breadcrumbs, and chopped herbs to the bowl. Season with salt and pepper, then mix thoroughly until all ingredients are well incorporated.

  • 4

    Form the mixture into 10-12 small meatballs, ensuring they hold together well.

  • 5

    Heat a teaspoon of olive oil in a skillet over medium heat. Sear the meatballs for 2-3 minutes on each side until lightly browned.

  • 6

    Transfer the seared meatballs to the prepared baking sheet. Spoon a small amount of marinara sauce over each meatball.

  • 7

    Bake in the preheated oven for 12-15 minutes or until the meatballs are cooked through.

  • 8

    Serve warm with extra marinara sauce on the side if desired.

Herbed Lentil-Mushroom Meatballs with Marinara

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

Herbed Lentil-Mushroom Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Herbed Lentil-Mushroom Meatballs with Marinara

Enjoy a hearty fusion of plant-based lentils and earthy mushrooms paired with lean ground turkey, lightly bound with egg and breadcrumbs, and seasoned with fresh herbs. Baked to perfection and finished with a spoonful of vibrant, tangy marinara, these meatballs offer a balanced mix of flavors and textures for a satisfying meal.

NUTRITION

447kcal
Protein
45.2g
Fat
14.7g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (100g)

1 cup chopped mushrooms (70g)

3 ounces lean ground turkey (85g)

1 large egg (50g)

1/8 cup whole wheat breadcrumbs (15g)

1/2 cup marinara sauce (125g)

1 tsp olive oil (5g)

2 tbsp chopped fresh parsley and basil

PREPARATION

  • 1

    Preheat your 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, and lean ground turkey. Lightly mash the lentils and mushrooms to better bind the mixture.

  • 3

    Add the egg, whole wheat breadcrumbs, and chopped herbs to the bowl. Season with salt and pepper, then mix thoroughly until all ingredients are well incorporated.

  • 4

    Form the mixture into 10-12 small meatballs, ensuring they hold together well.

  • 5

    Heat a teaspoon of olive oil in a skillet over medium heat. Sear the meatballs for 2-3 minutes on each side until lightly browned.

  • 6

    Transfer the seared meatballs to the prepared baking sheet. Spoon a small amount of marinara sauce over each meatball.

  • 7

    Bake in the preheated oven for 12-15 minutes or until the meatballs are cooked through.

  • 8

    Serve warm with extra marinara sauce on the side if desired.