YOUR SOLIN GENERATED RECIPE
Hearty Baked Lentil Meatballs with Fresh Marinara and Zucchini Noodles
Enjoy a nutritious, satisfying dish featuring protein-packed baked lentil meatballs served atop zesty fresh marinara and light zucchini noodles. This dish bursts with aromatic herbs and a delightful medley of textures, making it a perfect balanced meal for breakfast, lunch, or dinner.
INGREDIENTS
1 cup Cooked Lentils (198g)
1/4 cup Rolled Oats (20g)
1 tsp Ground Flaxseed (3g)
1 tbsp Nutritional Yeast (5g)
1/4 cup Mashed Chickpeas (41g)
1 tbsp Hemp Seeds (10g)
1/2 cup Fresh Marinara Sauce (125g)
1 medium Zucchini (spiralized, 196g)
1 tsp Olive Oil (5g)
1 tbsp Fresh Basil
PREPARATION
Preheat your oven to 375°F and lightly grease a baking sheet.
In a large bowl, combine the cooked lentils, rolled oats, ground flaxseed, nutritional yeast, and mashed chickpeas. Lightly mash the mixture to help it bind together, but retain some texture.
Stir in the hemp seeds and season with salt, pepper, and any dried herbs you like. Form the mixture into small meatballs, placing them on the prepared baking sheet.
Bake the lentil meatballs in the preheated oven for 20-25 minutes, turning them halfway through to ensure even browning.
While the meatballs bake, prepare your zucchini noodles using a spiralizer or vegetable peeler, then lightly toss with olive oil.
Warm the fresh marinara sauce in a small saucepan over low heat and add chopped fresh basil for aroma and brightness.
Plate the zucchini noodles, top with the baked lentil meatballs, and generously spoon the warm marinara sauce over the dish.
Garnish with additional fresh basil if desired and serve immediately.