Crispy Baked Lentil Quinoa Meatballs with Marinara

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

Crispy Baked Lentil Quinoa Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lentil Quinoa Meatballs with Marinara

Enjoy a hearty twist on traditional meatballs featuring a blend of protein-rich lentils and quinoa, lightly bound with eggs and toasted breadcrumbs. Baked to a delightful crisp and served with a vibrant, homemade marinara sauce, this dish is a flavorful fusion of textures and tastes that satisfies both the palate and your nutritional goals.

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NUTRITION

568kcal
Protein
35.2g
Fat
16.6g
Carbs
70.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked lentils (approx 150g)

0.33 cup cooked quinoa (approx 55g)

2 large eggs

2 tbsp breadcrumbs

1 tbsp grated Parmesan cheese

0.75 cup marinara sauce (approx 180g)

1 tsp fresh Italian seasoning

1 tsp garlic powder

Salt and 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, combine the cooked lentils, cooked quinoa, and eggs. Mash lightly with a fork, leaving some texture for a hearty bite.

  • 3

    Stir in breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, and salt and pepper until evenly mixed.

  • 4

    Form the mixture into 4-6 meatballs, depending on your preferred size, and place them on the baking sheet.

  • 5

    Bake in the preheated oven for 18-22 minutes, until the meatballs are firm and lightly crispy on the outside.

  • 6

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

  • 7

    Serve the hot meatballs drizzled with or dipped into the marinara sauce, and enjoy a balanced meal that perfectly aligns with your nutritional goals.

Crispy Baked Lentil Quinoa Meatballs with Marinara

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

Crispy Baked Lentil Quinoa Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lentil Quinoa Meatballs with Marinara

Enjoy a hearty twist on traditional meatballs featuring a blend of protein-rich lentils and quinoa, lightly bound with eggs and toasted breadcrumbs. Baked to a delightful crisp and served with a vibrant, homemade marinara sauce, this dish is a flavorful fusion of textures and tastes that satisfies both the palate and your nutritional goals.

NUTRITION

568kcal
Protein
35.2g
Fat
16.6g
Carbs
70.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked lentils (approx 150g)

0.33 cup cooked quinoa (approx 55g)

2 large eggs

2 tbsp breadcrumbs

1 tbsp grated Parmesan cheese

0.75 cup marinara sauce (approx 180g)

1 tsp fresh Italian seasoning

1 tsp garlic powder

Salt and 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, combine the cooked lentils, cooked quinoa, and eggs. Mash lightly with a fork, leaving some texture for a hearty bite.

  • 3

    Stir in breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, and salt and pepper until evenly mixed.

  • 4

    Form the mixture into 4-6 meatballs, depending on your preferred size, and place them on the baking sheet.

  • 5

    Bake in the preheated oven for 18-22 minutes, until the meatballs are firm and lightly crispy on the outside.

  • 6

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

  • 7

    Serve the hot meatballs drizzled with or dipped into the marinara sauce, and enjoy a balanced meal that perfectly aligns with your nutritional goals.