YOUR SOLIN GENERATED RECIPE
Hearty Baked Lentil Meatballs with Zucchini Noodles and Marinara
Savor these delightfully satisfying baked lentil meatballs nestled atop a vibrant bed of zucchini noodles and smothered in a rich, homemade marinara. Perfectly seasoned with garlic and fresh parsley, this meal offers a hearty, flavorful bite designed to hit your protein and calorie targets without weighing you down.
INGREDIENTS
0.75 cup cooked lentils (172g)
2 large eggs (100g)
0.25 cup rolled oats (24g)
1 cup zucchini noodles (124g)
0.5 cup marinara sauce (125g)
1 tbsp Parmesan cheese (5g)
1 clove garlic
1 tbsp fresh parsley
Salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mash the cooked lentils slightly with a fork, then mix in the rolled oats, eggs, minced garlic, chopped parsley, salt, and pepper until well combined.
Form the mixture into small meatballs, about the size of a golf ball, and place them on the prepared baking sheet.
Bake the meatballs in the oven for 20-25 minutes or until they are firm and lightly browned on the outside.
While the meatballs are baking, prepare the zucchini noodles by lightly sautéing them in a non-stick skillet over medium heat for 2-3 minutes, just until they are warmed through but still crisp.
Heat the marinara sauce in a small saucepan over low heat until warmed.
To assemble, serve the zucchini noodles as a base, top with the baked lentil meatballs, drizzle the warm marinara sauce over, and finish with a sprinkle of Parmesan cheese.
Enjoy immediately while warm.