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 savory, plant-forward meatballs that combine the earthiness of lentils and mushrooms with aromatic herbs, lightly bound with breadcrumbs and egg. Baked to perfection and topped with a vibrant, slow-simmered marinara, this dish offers a hearty and satisfying meal ideal for any time of day.

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NUTRITION

556kcal
Protein
37.1g
Fat
9.7g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked lentils (approx. 250g)

0.5 cup chopped mushrooms (approx. 35g)

0.25 cup whole wheat breadcrumbs (approx. 30g)

1 egg

1 tablespoon grated Parmesan cheese

0.5 cup marinara sauce (approx. 125g)

2 cloves minced garlic

1 small onion, finely chopped

1 teaspoon dried oregano

Salt and pepper to taste

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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, combine the cooked lentils, chopped mushrooms, minced garlic, and finely chopped onion.

  • 3

    Stir in the whole wheat breadcrumbs, beaten egg, grated Parmesan, and dried oregano. Season with salt and pepper.

  • 4

    Mix thoroughly until the mixture holds together. If it feels too wet, add a bit more breadcrumbs.

  • 5

    Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning halfway through, until the meatballs are firm and lightly browned.

  • 7

    Heat the marinara sauce in a saucepan over medium heat. Once the meatballs are baked, gently toss them in the warm marinara sauce or serve the sauce on the side.

  • 8

    Plate and serve immediately, enjoying your hearty, flavorful lentil-mushroom meatballs.

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 savory, plant-forward meatballs that combine the earthiness of lentils and mushrooms with aromatic herbs, lightly bound with breadcrumbs and egg. Baked to perfection and topped with a vibrant, slow-simmered marinara, this dish offers a hearty and satisfying meal ideal for any time of day.

NUTRITION

556kcal
Protein
37.1g
Fat
9.7g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked lentils (approx. 250g)

0.5 cup chopped mushrooms (approx. 35g)

0.25 cup whole wheat breadcrumbs (approx. 30g)

1 egg

1 tablespoon grated Parmesan cheese

0.5 cup marinara sauce (approx. 125g)

2 cloves minced garlic

1 small onion, finely chopped

1 teaspoon dried oregano

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the cooked lentils, chopped mushrooms, minced garlic, and finely chopped onion.

  • 3

    Stir in the whole wheat breadcrumbs, beaten egg, grated Parmesan, and dried oregano. Season with salt and pepper.

  • 4

    Mix thoroughly until the mixture holds together. If it feels too wet, add a bit more breadcrumbs.

  • 5

    Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning halfway through, until the meatballs are firm and lightly browned.

  • 7

    Heat the marinara sauce in a saucepan over medium heat. Once the meatballs are baked, gently toss them in the warm marinara sauce or serve the sauce on the side.

  • 8

    Plate and serve immediately, enjoying your hearty, flavorful lentil-mushroom meatballs.