Hearty Baked Lentil Meatballs with Roasted Vegetables

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

Hearty Baked Lentil Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Baked Lentil Meatballs with Roasted Vegetables

Enjoy a comforting, plant-forward dish featuring baked lentil meatballs bursting with savory herbs and spices, paired with perfectly roasted vegetables. This meal offers a balance of textures and flavors – from the tender, well-seasoned meatballs to the caramelized, crisp-tender veggies – making every bite both nutritious and satisfying.

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NUTRITION

600kcal
Protein
35.7g
Fat
13.7g
Carbs
91.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1 large egg (50g)

1/4 cup rolled oats (20g)

1/8 cup whole-wheat breadcrumbs (15g)

1/4 cup chopped yellow onion (40g)

2 cloves minced garlic (6g)

1 cup broccoli florets (91g)

1 cup chopped bell peppers (92g)

1 cup sliced zucchini (124g)

2 teaspoons olive oil (9g)

1 teaspoon dried oregano

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the cooked lentils, egg, rolled oats, breadcrumbs, chopped onion, minced garlic, and dried oregano. Season with salt and black pepper. Mash the mixture slightly with a fork to help bind, leaving some texture for a hearty bite.

  • 3

    Form the mixture into approximately 4 evenly sized meatballs and place them on a lightly greased or parchment-lined baking sheet.

  • 4

    Bake the meatballs in the preheated oven for about 20-25 minutes, turning halfway through, until they are firm and golden on the outside.

  • 5

    While the meatballs are baking, prepare the vegetables by tossing the broccoli florets, chopped bell peppers, and sliced zucchini with olive oil, salt, and pepper on a separate baking sheet.

  • 6

    Place the vegetables in the oven during the last 15 minutes of the meatballs’ baking time. Roast until the vegetables are tender and lightly caramelized.

  • 7

    Remove both trays from the oven. Plate the baked lentil meatballs alongside a generous serving of the roasted vegetables. Enjoy your flavorful and filling meal!

Hearty Baked Lentil Meatballs with Roasted Vegetables

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

Hearty Baked Lentil Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Baked Lentil Meatballs with Roasted Vegetables

Enjoy a comforting, plant-forward dish featuring baked lentil meatballs bursting with savory herbs and spices, paired with perfectly roasted vegetables. This meal offers a balance of textures and flavors – from the tender, well-seasoned meatballs to the caramelized, crisp-tender veggies – making every bite both nutritious and satisfying.

NUTRITION

600kcal
Protein
35.7g
Fat
13.7g
Carbs
91.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1 large egg (50g)

1/4 cup rolled oats (20g)

1/8 cup whole-wheat breadcrumbs (15g)

1/4 cup chopped yellow onion (40g)

2 cloves minced garlic (6g)

1 cup broccoli florets (91g)

1 cup chopped bell peppers (92g)

1 cup sliced zucchini (124g)

2 teaspoons olive oil (9g)

1 teaspoon dried oregano

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the cooked lentils, egg, rolled oats, breadcrumbs, chopped onion, minced garlic, and dried oregano. Season with salt and black pepper. Mash the mixture slightly with a fork to help bind, leaving some texture for a hearty bite.

  • 3

    Form the mixture into approximately 4 evenly sized meatballs and place them on a lightly greased or parchment-lined baking sheet.

  • 4

    Bake the meatballs in the preheated oven for about 20-25 minutes, turning halfway through, until they are firm and golden on the outside.

  • 5

    While the meatballs are baking, prepare the vegetables by tossing the broccoli florets, chopped bell peppers, and sliced zucchini with olive oil, salt, and pepper on a separate baking sheet.

  • 6

    Place the vegetables in the oven during the last 15 minutes of the meatballs’ baking time. Roast until the vegetables are tender and lightly caramelized.

  • 7

    Remove both trays from the oven. Plate the baked lentil meatballs alongside a generous serving of the roasted vegetables. Enjoy your flavorful and filling meal!