Herb-Crusted Lentil Meatballs with Marinara

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

Herb-Crusted Lentil Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lentil Meatballs with Marinara

Savor these hearty, herb-infused lentil meatballs coated with a light, crispy crust and served atop a vibrant, homemade marinara. This plant-powered dish delivers robust flavor and a satisfying texture, making it a balanced option for dinner.

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NUTRITION

561kcal
Protein
39.9g
Fat
8.5g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Lentils (approx. 300g)

0.25 cup Rolled Oats (approx. 20g)

2 tbsp Nutritional Yeast (approx. 16g)

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

1 clove Garlic

0.5 cup Marinara Sauce (approx. 124g)

Olive Oil spray

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, mash the cooked lentils lightly with a fork, leaving some texture for a hearty bite.

  • 3

    Add the rolled oats, nutritional yeast, finely chopped parsley, basil, and minced garlic to the lentils.

  • 4

    Season the mixture with salt and pepper, then mix thoroughly until all ingredients are well combined. If the mixture feels too wet, add a bit more oats to bind.

  • 5

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.

  • 6

    Lightly spray the meatballs with olive oil to help achieve a crispy exterior.

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the meatballs are firm and lightly browned, turning them halfway through for even cooking.

  • 8

    While the meatballs are baking, warm the marinara sauce in a small saucepan over low heat.

  • 9

    Once the meatballs are done, serve them hot with the warm marinara sauce drizzled on top or as a dipping sauce.

Herb-Crusted Lentil Meatballs with Marinara

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

Herb-Crusted Lentil Meatballs with Marinara

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lentil Meatballs with Marinara

Savor these hearty, herb-infused lentil meatballs coated with a light, crispy crust and served atop a vibrant, homemade marinara. This plant-powered dish delivers robust flavor and a satisfying texture, making it a balanced option for dinner.

NUTRITION

561kcal
Protein
39.9g
Fat
8.5g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Lentils (approx. 300g)

0.25 cup Rolled Oats (approx. 20g)

2 tbsp Nutritional Yeast (approx. 16g)

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

1 clove Garlic

0.5 cup Marinara Sauce (approx. 124g)

Olive Oil spray

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, mash the cooked lentils lightly with a fork, leaving some texture for a hearty bite.

  • 3

    Add the rolled oats, nutritional yeast, finely chopped parsley, basil, and minced garlic to the lentils.

  • 4

    Season the mixture with salt and pepper, then mix thoroughly until all ingredients are well combined. If the mixture feels too wet, add a bit more oats to bind.

  • 5

    Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.

  • 6

    Lightly spray the meatballs with olive oil to help achieve a crispy exterior.

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the meatballs are firm and lightly browned, turning them halfway through for even cooking.

  • 8

    While the meatballs are baking, warm the marinara sauce in a small saucepan over low heat.

  • 9

    Once the meatballs are done, serve them hot with the warm marinara sauce drizzled on top or as a dipping sauce.