YOUR SOLIN GENERATED RECIPE
Crispy Lentil Meatballs with Fresh Herb Marinara
Enjoy a delightful twist on traditional meatballs with these crispy lentil-based bites, perfectly paired with a vibrant, herb-infused marinara sauce. Tender lentils are blended with oats, egg white, and Parmesan for structure, then baked until crisp and served with a fresh, garlicky tomato sauce bursting with basil and oregano. A satisfying dish that hits the spot without overdoing the calories.
INGREDIENTS
1.5 cups Cooked Red Lentils (300g)
1/4 cup Rolled Oats (20g)
1 Egg White (33g)
1 tbsp Grated Parmesan Cheese (5g)
1 clove Garlic
1/4 medium Onion (25g)
2 tbsp Fresh Basil
2 tbsp Fresh Oregano
1/2 cup Crushed Tomatoes (125g)
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the cooked red lentils, rolled oats, egg white, grated Parmesan, minced garlic, and finely chopped onion. Season with a pinch of salt and pepper.
Using a fork or potato masher, lightly mash the mixture until it holds together but still retains texture.
Gently fold in the chopped fresh basil and oregano.
Form the mixture into small meatballs (about 8-10 meatballs depending on your preferred size) and place them on the prepared baking sheet.
Bake the meatballs for 18-20 minutes or until they turn crispy on the outside, flipping halfway through for even browning.
While the meatballs are baking, prepare the marinara sauce by combining the crushed tomatoes with additional chopped basil and oregano. Warm the sauce in a small saucepan over low heat, allowing the flavors to meld for about 5 minutes.
Plate the crispy lentil meatballs and drizzle the fresh herb marinara sauce over the top, or serve the sauce on the side for dipping.
Enjoy your nutritious and flavorful meal!