YOUR SOLIN GENERATED RECIPE
Hearty Lentil Meatballs with Fresh Marinara and Tender Zucchini Noodles
Enjoy a delightful twist on classic meatballs with these hearty lentil-based balls bursting with savory flavors. Enhanced with a touch of firm tofu and wholesome rolled oats, these meatballs come together with aromatic garlic, onion, and fresh parsley. Paired with a zesty homemade marinara and crisp zucchini noodles, this dish offers a satisfying, nutrient-rich meal that's both light and filling.
INGREDIENTS
3/4 cup cooked lentils (150g)
50g firm tofu, crumbled
1/4 cup rolled oats (20g)
1 large egg
1 tbsp grated Parmesan cheese
2 tbsp fresh parsley
1 clove garlic, minced
1/4 cup chopped onion (40g)
1/2 cup marinara sauce
1 medium zucchini (spiralized, ~200g)
Salt and pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the cooked lentils, crumbled tofu, rolled oats, egg, grated Parmesan, chopped parsley, minced garlic, and chopped onion. Season with a pinch of salt and pepper.
Mix the ingredients thoroughly until they come together. If the mixture feels too loose, add a bit more oats to help bind it.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them evenly on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, turning them halfway through cooking to ensure even browning.
While the meatballs are baking, warm the marinara sauce in a small saucepan over medium heat.
Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini. Lightly steam or sauté the zucchini noodles for 2-3 minutes until just tender, preserving their crisp texture.
To serve, place a portion of zucchini noodles on a plate, top with baked lentil meatballs, and generously spoon warm marinara sauce over the top.
Garnish with extra fresh parsley if desired and enjoy your hearty, flavorful meal.