YOUR SOLIN GENERATED RECIPE
Crispy Lentil-Mushroom Meatballs with Marinara
Enjoy these savory, crispy meatballs made from hearty lentils and earthy mushrooms, perfectly seasoned with garlic, fresh herbs, and a touch of whole wheat breadcrumbs. Pan-fried to a golden finish and served with a vibrant marinara dipping sauce, this dish delivers a delightful balance of textures and robust flavors, ideal for a satisfying meal any time of day.
INGREDIENTS
1 cup cooked lentils (198g)
1 cup chopped mushrooms (70g)
1/4 cup whole wheat breadcrumbs (30g)
2 large egg whites (66g)
1/2 cup low-sodium marinara sauce (125g)
1 tsp olive oil (5g)
1 clove garlic, minced
1 tbsp chopped fresh parsley
Salt & black pepper to taste
PREPARATION
Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone mat.
In a food processor, combine the cooked lentils, chopped mushrooms, minced garlic, and parsley. Pulse a few times until the mixture is coarsely chopped but not pureed; you still want texture.
Transfer the mixture to a bowl. Stir in the whole wheat breadcrumbs, egg whites, salt, and black pepper. Mix until well combined.
With clean, damp hands, shape the mixture into small meatballs, about the size of a golf ball.
Heat olive oil in a pan over medium heat. Add the meatballs and cook for 3-4 minutes per side, until they form a light, crispy crust.
Transfer the meatballs to the prepared baking sheet and bake in the preheated oven for an additional 10 minutes to ensure they are cooked through.
Warm the marinara sauce in a small saucepan over low heat or in the microwave until heated through.
Serve the crispy lentil-mushroom meatballs with a side of warm marinara sauce for dipping, and enjoy a balanced, flavorful meal.