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-powered meatballs that blend hearty lentils, earthy mushrooms, and eggs for binding, all baked to perfection. Finished with a light marinara and a sprinkle of Parmesan, this dish bursts with robust flavors and satisfying textures perfect for any meal.

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NUTRITION

493kcal
Protein
31.1g
Fat
18.2g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (100g)

1 cup mushrooms, chopped (70g)

2 large eggs (100g)

1/4 cup whole wheat breadcrumbs (30g)

1 teaspoon olive oil (5g)

1/2 cup marinara sauce (125g)

1 tablespoon grated Parmesan cheese (5g)

2 tablespoons fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.

  • 2

    Finely chop the mushrooms and parsley. In a large bowl, combine the cooked lentils, chopped mushrooms, beaten eggs, breadcrumbs, olive oil, and parsley.

  • 3

    Season the mixture with a pinch of salt and pepper, and mix thoroughly until all ingredients are well incorporated.

  • 4

    Scoop the mixture into evenly sized balls (around 12 meatballs) and place them on the prepared baking sheet.

  • 5

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

  • 6

    Meanwhile, warm the marinara sauce in a small pan over low heat.

  • 7

    Once the meatballs are done, gently toss them in the warm marinara sauce or serve the sauce on the side, and top with grated Parmesan cheese.

  • 8

    Serve hot and enjoy your hearty, nutritious meal.

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-powered meatballs that blend hearty lentils, earthy mushrooms, and eggs for binding, all baked to perfection. Finished with a light marinara and a sprinkle of Parmesan, this dish bursts with robust flavors and satisfying textures perfect for any meal.

NUTRITION

493kcal
Protein
31.1g
Fat
18.2g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (100g)

1 cup mushrooms, chopped (70g)

2 large eggs (100g)

1/4 cup whole wheat breadcrumbs (30g)

1 teaspoon olive oil (5g)

1/2 cup marinara sauce (125g)

1 tablespoon grated Parmesan cheese (5g)

2 tablespoons fresh parsley

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.

  • 2

    Finely chop the mushrooms and parsley. In a large bowl, combine the cooked lentils, chopped mushrooms, beaten eggs, breadcrumbs, olive oil, and parsley.

  • 3

    Season the mixture with a pinch of salt and pepper, and mix thoroughly until all ingredients are well incorporated.

  • 4

    Scoop the mixture into evenly sized balls (around 12 meatballs) and place them on the prepared baking sheet.

  • 5

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

  • 6

    Meanwhile, warm the marinara sauce in a small pan over low heat.

  • 7

    Once the meatballs are done, gently toss them in the warm marinara sauce or serve the sauce on the side, and top with grated Parmesan cheese.

  • 8

    Serve hot and enjoy your hearty, nutritious meal.