Hearty Lentil Meatballs with Zucchini Noodles

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

Hearty Lentil Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Meatballs with Zucchini Noodles

Savor these hearty lentil meatballs paired with refreshing zucchini noodles and a light marinara sauce, creating a balanced dish that's rich in flavor and perfect for a wholesome meal any time of day.

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NUTRITION

511kcal
Protein
35g
Fat
11.4g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils (198g)

1 Large Egg (50g)

1/4 cup Rolled Oats (20g)

2 tbsp Grated Parmesan Cheese (10g)

1 medium Zucchini, spiralized (196g)

1/2 cup Low-Sugar Marinara Sauce (125g)

1 clove Garlic, minced (3g)

1/4 medium Onion, finely chopped (25g)

1 tsp Dried Basil and Oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a large bowl, combine the cooked brown lentils, large egg, rolled oats, grated Parmesan, minced garlic, chopped onion, and dried basil and oregano. Use a fork or potato masher to slightly mash the lentils, ensuring the mixture binds together while still leaving some texture.

  • 3

    Form the mixture into small, evenly sized meatballs (about 12-15 meatballs). Place them on a baking sheet lined with parchment paper.

  • 4

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

  • 5

    While the meatballs are baking, spiralize the zucchini to create noodles. If desired, lightly sauté the zucchini noodles in a non-stick pan for 2-3 minutes to warm them, or leave them raw for extra crunch.

  • 6

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

  • 7

    Serve the baked lentil meatballs over a bed of zucchini noodles, drizzling with warm marinara sauce. Garnish with extra herbs if desired.

Hearty Lentil Meatballs with Zucchini Noodles

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

Hearty Lentil Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Meatballs with Zucchini Noodles

Savor these hearty lentil meatballs paired with refreshing zucchini noodles and a light marinara sauce, creating a balanced dish that's rich in flavor and perfect for a wholesome meal any time of day.

NUTRITION

511kcal
Protein
35g
Fat
11.4g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils (198g)

1 Large Egg (50g)

1/4 cup Rolled Oats (20g)

2 tbsp Grated Parmesan Cheese (10g)

1 medium Zucchini, spiralized (196g)

1/2 cup Low-Sugar Marinara Sauce (125g)

1 clove Garlic, minced (3g)

1/4 medium Onion, finely chopped (25g)

1 tsp Dried Basil and Oregano

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a large bowl, combine the cooked brown lentils, large egg, rolled oats, grated Parmesan, minced garlic, chopped onion, and dried basil and oregano. Use a fork or potato masher to slightly mash the lentils, ensuring the mixture binds together while still leaving some texture.

  • 3

    Form the mixture into small, evenly sized meatballs (about 12-15 meatballs). Place them on a baking sheet lined with parchment paper.

  • 4

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

  • 5

    While the meatballs are baking, spiralize the zucchini to create noodles. If desired, lightly sauté the zucchini noodles in a non-stick pan for 2-3 minutes to warm them, or leave them raw for extra crunch.

  • 6

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

  • 7

    Serve the baked lentil meatballs over a bed of zucchini noodles, drizzling with warm marinara sauce. Garnish with extra herbs if desired.