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, plant-powered meatballs bursting with earthiness from lentils and mushrooms, perfectly bound with oats, chickpeas, and a touch of egg. They’re bathed in a rich marinara sauce for a comforting meal that’s as satisfying as it is nutritious.

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NUTRITION

2,141kcal
Protein
158.5g
Fat
25.8g
Carbs
346.5g

SERVINGS

1 serving

INGREDIENTS

4 cups cooked lentils (800g)

2 cans chickpeas (480g total)

2 cups button mushrooms (200g)

1/2 cup rolled oats (40g)

1 whole egg

2 egg whites

1.5 cups marinara sauce (375g)

1 medium onion

2 cloves garlic

2 tbsp fresh parsley

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a food processor, combine the cooked lentils, chickpeas, mushrooms, onion, garlic, oats, whole egg, and egg whites. Pulse until the mixture is roughly combined but still retains some texture.

  • 3

    Transfer the mixture to a bowl and stir in finely chopped fresh parsley, salt, and pepper.

  • 4

    Form the mixture into meatball shapes, about the size of a golf ball, and place them on the prepared baking sheet.

  • 5

    Bake the meatballs for 20-25 minutes, turning halfway through to ensure even browning.

  • 6

    While the meatballs bake, gently warm the marinara sauce in a small saucepan over medium-low heat.

  • 7

    Once baked, serve the meatballs topped with warm marinara sauce. Enjoy as a hearty main dish for breakfast, lunch, or dinner.

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, plant-powered meatballs bursting with earthiness from lentils and mushrooms, perfectly bound with oats, chickpeas, and a touch of egg. They’re bathed in a rich marinara sauce for a comforting meal that’s as satisfying as it is nutritious.

NUTRITION

2,141kcal
Protein
158.5g
Fat
25.8g
Carbs
346.5g

SERVINGS

1 serving

INGREDIENTS

4 cups cooked lentils (800g)

2 cans chickpeas (480g total)

2 cups button mushrooms (200g)

1/2 cup rolled oats (40g)

1 whole egg

2 egg whites

1.5 cups marinara sauce (375g)

1 medium onion

2 cloves garlic

2 tbsp fresh parsley

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a food processor, combine the cooked lentils, chickpeas, mushrooms, onion, garlic, oats, whole egg, and egg whites. Pulse until the mixture is roughly combined but still retains some texture.

  • 3

    Transfer the mixture to a bowl and stir in finely chopped fresh parsley, salt, and pepper.

  • 4

    Form the mixture into meatball shapes, about the size of a golf ball, and place them on the prepared baking sheet.

  • 5

    Bake the meatballs for 20-25 minutes, turning halfway through to ensure even browning.

  • 6

    While the meatballs bake, gently warm the marinara sauce in a small saucepan over medium-low heat.

  • 7

    Once baked, serve the meatballs topped with warm marinara sauce. Enjoy as a hearty main dish for breakfast, lunch, or dinner.