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 hearty, flavorful meatballs featuring a blend of tender lentils and earthy mushrooms, lightened with egg and oats for just the right binding texture. Finished with a bright, homemade marinara sauce, this dish is perfect any time of day and is as nourishing as it is delicious.

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NUTRITION

466kcal
Protein
34.4g
Fat
8.3g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (198g)

1 cup Sliced Cremini Mushrooms (72g)

1 Large Egg

1 Egg White

1/4 cup Rolled Oats (20g)

1/4 cup Chopped Yellow Onion (40g)

1 Garlic Clove, minced

1/2 cup Low-Sodium Marinara Sauce (125g)

2 Tbsp Fresh Parsley

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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, sliced mushrooms, chopped onion, and minced garlic.

  • 3

    Lightly blend the mixture using a fork or food processor, leaving some texture for bite.

  • 4

    Stir in the whole egg, egg white, and rolled oats until well incorporated. Add chopped parsley, salt, and pepper to taste.

  • 5

    Form the mixture into 8 uniform meatballs and place them on the prepared baking sheet.

  • 6

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

  • 7

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

  • 8

    Serve the meatballs drizzled with or alongside the marinara sauce.

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 hearty, flavorful meatballs featuring a blend of tender lentils and earthy mushrooms, lightened with egg and oats for just the right binding texture. Finished with a bright, homemade marinara sauce, this dish is perfect any time of day and is as nourishing as it is delicious.

NUTRITION

466kcal
Protein
34.4g
Fat
8.3g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (198g)

1 cup Sliced Cremini Mushrooms (72g)

1 Large Egg

1 Egg White

1/4 cup Rolled Oats (20g)

1/4 cup Chopped Yellow Onion (40g)

1 Garlic Clove, minced

1/2 cup Low-Sodium Marinara Sauce (125g)

2 Tbsp Fresh Parsley

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, sliced mushrooms, chopped onion, and minced garlic.

  • 3

    Lightly blend the mixture using a fork or food processor, leaving some texture for bite.

  • 4

    Stir in the whole egg, egg white, and rolled oats until well incorporated. Add chopped parsley, salt, and pepper to taste.

  • 5

    Form the mixture into 8 uniform meatballs and place them on the prepared baking sheet.

  • 6

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

  • 7

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

  • 8

    Serve the meatballs drizzled with or alongside the marinara sauce.