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 lentil-mushroom meatballs packed with a comforting blend of textures and flavors, enveloped in a rich marinara sauce. They’re a delightful fusion of hearty plant-based ingredients and a touch of egg binder for extra protein, making them a satisfying meal any time of the day.

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NUTRITION

469kcal
Protein
25.1g
Fat
13.7g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Cooked Lentils (150g)

1/2 cup Button Mushrooms (35g)

1 medium Red Onion (70g)

1/4 cup Rolled Oats (20g)

2 Large Eggs (approx. 100g total)

1/2 cup Marinara Sauce (125g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Basil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Finely chop the red onion, mushrooms, and fresh basil. In a non-stick skillet, heat the olive oil over medium heat and sauté the onions and mushrooms until softened, about 5 minutes.

  • 3

    In a large bowl, mash the cooked lentils lightly with a fork, then add the sautéed vegetables, rolled oats, and basil. Crack in the eggs and season with salt and pepper.

  • 4

    Mix the ingredients thoroughly until a cohesive mixture forms. If the mixture feels too wet, add a bit more oats to help bind.

  • 5

    Shape the mixture into meatball-sized portions (about 12-14 meatballs). Place them on a baking sheet lined with parchment paper.

  • 6

    Bake in the preheated oven for 18-20 minutes, turning once halfway through to ensure even browning.

  • 7

    Warm the marinara sauce in a small saucepan over low heat. Once the meatballs are done, serve them topped with a generous spoonful of marinara or with the sauce served on the side.

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 lentil-mushroom meatballs packed with a comforting blend of textures and flavors, enveloped in a rich marinara sauce. They’re a delightful fusion of hearty plant-based ingredients and a touch of egg binder for extra protein, making them a satisfying meal any time of the day.

NUTRITION

469kcal
Protein
25.1g
Fat
13.7g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Cooked Lentils (150g)

1/2 cup Button Mushrooms (35g)

1 medium Red Onion (70g)

1/4 cup Rolled Oats (20g)

2 Large Eggs (approx. 100g total)

1/2 cup Marinara Sauce (125g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Basil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Finely chop the red onion, mushrooms, and fresh basil. In a non-stick skillet, heat the olive oil over medium heat and sauté the onions and mushrooms until softened, about 5 minutes.

  • 3

    In a large bowl, mash the cooked lentils lightly with a fork, then add the sautéed vegetables, rolled oats, and basil. Crack in the eggs and season with salt and pepper.

  • 4

    Mix the ingredients thoroughly until a cohesive mixture forms. If the mixture feels too wet, add a bit more oats to help bind.

  • 5

    Shape the mixture into meatball-sized portions (about 12-14 meatballs). Place them on a baking sheet lined with parchment paper.

  • 6

    Bake in the preheated oven for 18-20 minutes, turning once halfway through to ensure even browning.

  • 7

    Warm the marinara sauce in a small saucepan over low heat. Once the meatballs are done, serve them topped with a generous spoonful of marinara or with the sauce served on the side.