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 a wholesome twist on meatballs, where tender, herb-infused lentils are transformed into crunchy, satisfying bites with a gentle crisp from whole rolled oats and a savory kick from nutritional yeast. Finished with a vibrant homemade marinara and fresh herbs, this dish strikes a perfect balance of comfort and clean eating.

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NUTRITION

526kcal
Protein
33.7g
Fat
13.6g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

1/4 cup ground rolled oats

1 large egg

1 tbsp nutritional yeast

1/4 cup finely chopped onion

1 clove garlic

1/4 cup chopped fresh parsley

1/2 cup marinara sauce

1 tsp olive oil

1/2 tsp dried oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a large mixing bowl, combine the cooked lentils, ground rolled oats, egg, nutritional yeast, chopped onion, minced garlic, and chopped parsley.

  • 3

    Season the mixture with dried oregano, and a pinch of salt and pepper. Mix thoroughly until all ingredients are evenly distributed.

  • 4

    Using your hands, form the mixture into evenly sized meatballs (aim for about 12 meatballs depending on desired size).

  • 5

    Place the meatballs on the prepared baking sheet and lightly drizzle or brush them with olive oil.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning once halfway through until the outside is crisp and lightly browned.

  • 7

    Warm the marinara sauce in a small saucepan over low heat or in the microwave.

  • 8

    Plate the baked lentil meatballs and spoon the warm marinara sauce over the top, or serve on the side as a dipping sauce.

  • 9

    Garnish with additional fresh parsley if desired and enjoy your nutrient-packed dish.

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 a wholesome twist on meatballs, where tender, herb-infused lentils are transformed into crunchy, satisfying bites with a gentle crisp from whole rolled oats and a savory kick from nutritional yeast. Finished with a vibrant homemade marinara and fresh herbs, this dish strikes a perfect balance of comfort and clean eating.

NUTRITION

526kcal
Protein
33.7g
Fat
13.6g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

1/4 cup ground rolled oats

1 large egg

1 tbsp nutritional yeast

1/4 cup finely chopped onion

1 clove garlic

1/4 cup chopped fresh parsley

1/2 cup marinara sauce

1 tsp olive oil

1/2 tsp dried oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a large mixing bowl, combine the cooked lentils, ground rolled oats, egg, nutritional yeast, chopped onion, minced garlic, and chopped parsley.

  • 3

    Season the mixture with dried oregano, and a pinch of salt and pepper. Mix thoroughly until all ingredients are evenly distributed.

  • 4

    Using your hands, form the mixture into evenly sized meatballs (aim for about 12 meatballs depending on desired size).

  • 5

    Place the meatballs on the prepared baking sheet and lightly drizzle or brush them with olive oil.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning once halfway through until the outside is crisp and lightly browned.

  • 7

    Warm the marinara sauce in a small saucepan over low heat or in the microwave.

  • 8

    Plate the baked lentil meatballs and spoon the warm marinara sauce over the top, or serve on the side as a dipping sauce.

  • 9

    Garnish with additional fresh parsley if desired and enjoy your nutrient-packed dish.