YOUR SOLIN GENERATED RECIPE
Hearty Baked Lentil Meatballs with Zucchini Noodles and Fresh Tomato Sauce
Enjoy a vibrant, nutrient-packed dish featuring tender lentil meatballs enriched with oats, almond flour, egg, and nutritional yeast, paired with fresh zucchini noodles and a bright, homemade tomato sauce. This dish brings warmth and comfort with every bite, ideal for a satisfying dinner that supports your nutritional goals.
INGREDIENTS
200g Cooked Lentils
20g Rolled Oats
10g Almond Flour
1 large Egg
20g Nutritional Yeast
150g Zucchini (spiralized)
100g Fresh Tomatoes
1 Garlic Clove
2 tbsp Fresh Basil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C).
In a bowl, combine the cooked lentils, rolled oats, almond flour, egg, and nutritional yeast. Season with a pinch of salt and pepper.
Use a fork or potato masher to lightly mash the mixture, leaving some texture for a hearty bite.
Form the mixture into small meatballs, about the size of a golf ball, and place them on a lined baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until firm and lightly browned.
Meanwhile, spiralize the zucchini to create noodles and set aside.
For the tomato sauce, finely chop the fresh tomatoes and garlic. In a small saucepan over medium heat, combine the tomatoes, garlic, and a tablespoon of water. Allow the sauce to simmer for 5-7 minutes until the tomatoes break down, then stir in the chopped fresh basil.
Once the meatballs are finished, plate them over a bed of zucchini noodles and top with the warm tomato sauce.
Garnish with extra basil if desired and serve immediately.