Crispy Lentil Walnut Meatballs with Zucchini Noodles

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

Crispy Lentil Walnut Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Walnut Meatballs with Zucchini Noodles

Enjoy a savory, protein-packed dish featuring crispy lentil and walnut meatballs paired with fresh, spiralized zucchini noodles. The delightful blend of earthy lentils, crunchy walnuts, and subtly nutty hemp seeds, all bound together with oats and aromatic onions, creates a satisfying meal that's both light and filling.

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NUTRITION

603kcal
Protein
32g
Fat
26.2g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (200g)

0.5 oz walnuts (14g)

1/4 cup rolled oats (20g)

2 tbsp hemp seeds (20g)

1 medium zucchini (spiralized, 196g)

1 small onion (40g)

1 garlic clove

1 tsp olive oil

Salt, pepper & spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a food processor, combine the cooked lentils, walnuts, rolled oats, hemp seeds, chopped onion, and garlic. Pulse until the mixture is chunky but well combined.

  • 3

    Season the mixture generously with salt, pepper, and any preferred dried herbs or spices (such as cumin or oregano). Stir to incorporate.

  • 4

    Form the mixture into small, bite-sized meatballs. Place them on a parchment-lined baking sheet.

  • 5

    Lightly drizzle or brush the meatballs with olive oil to help them crisp up during baking.

  • 6

    Bake in the preheated oven for about 15-18 minutes, or until the meatballs are lightly browned and firm to the touch.

  • 7

    While the meatballs are baking, spiralize the zucchini to form noodles. If desired, lightly toss the zucchini noodles with a pinch of salt and a few drops of olive oil.

  • 8

    Serve the warm meatballs atop the fresh zucchini noodles. Enjoy as is or with a light marinara sauce if desired.

Crispy Lentil Walnut Meatballs with Zucchini Noodles

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

Crispy Lentil Walnut Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Walnut Meatballs with Zucchini Noodles

Enjoy a savory, protein-packed dish featuring crispy lentil and walnut meatballs paired with fresh, spiralized zucchini noodles. The delightful blend of earthy lentils, crunchy walnuts, and subtly nutty hemp seeds, all bound together with oats and aromatic onions, creates a satisfying meal that's both light and filling.

NUTRITION

603kcal
Protein
32g
Fat
26.2g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (200g)

0.5 oz walnuts (14g)

1/4 cup rolled oats (20g)

2 tbsp hemp seeds (20g)

1 medium zucchini (spiralized, 196g)

1 small onion (40g)

1 garlic clove

1 tsp olive oil

Salt, pepper & spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a food processor, combine the cooked lentils, walnuts, rolled oats, hemp seeds, chopped onion, and garlic. Pulse until the mixture is chunky but well combined.

  • 3

    Season the mixture generously with salt, pepper, and any preferred dried herbs or spices (such as cumin or oregano). Stir to incorporate.

  • 4

    Form the mixture into small, bite-sized meatballs. Place them on a parchment-lined baking sheet.

  • 5

    Lightly drizzle or brush the meatballs with olive oil to help them crisp up during baking.

  • 6

    Bake in the preheated oven for about 15-18 minutes, or until the meatballs are lightly browned and firm to the touch.

  • 7

    While the meatballs are baking, spiralize the zucchini to form noodles. If desired, lightly toss the zucchini noodles with a pinch of salt and a few drops of olive oil.

  • 8

    Serve the warm meatballs atop the fresh zucchini noodles. Enjoy as is or with a light marinara sauce if desired.