YOUR SOLIN GENERATED RECIPE
Hearty Baked Lentil Meatballs with Fresh Marinara and Creamy Cashew Ricotta
Enjoy this vibrant twist on classic meatballs where hearty lentils and chickpeas form a nutritious base, enhanced with rolled oats, nutritional yeast, and fresh aromatics. Baked to perfection and served with a robust fresh marinara and a silky, creamy cashew ricotta blended with firm tofu, this dish delivers satisfying textures and bright flavors ideal for breakfast, lunch, or dinner.
INGREDIENTS
1/2 cup cooked lentils (115g)
1/4 cup canned chickpeas (40g, drained)
2 tbsp rolled oats (14g)
2 tbsp nutritional yeast (16g)
1 flax egg (1 tbsp ground flaxseed + water, 15g)
1/4 small red onion, finely chopped (25g)
1 garlic clove, minced (3g)
1/2 cup fresh marinara sauce (125g)
1/4 cup raw cashews (40g, soaked)
1/4 cup crumbled firm tofu (55g)
PREPARATION
Preheat the oven to 375°F.
In a large bowl, combine cooked lentils, canned chickpeas, rolled oats, nutritional yeast, flax egg, chopped red onion, and minced garlic. Use a fork or a potato masher to mash the mixture slightly, leaving some texture.
Gently fold in the crumbled tofu to the mixture to boost its protein content and cohesiveness.
Form the mixture into small meatballs, placing them evenly on a lined or lightly greased baking tray.
Bake in the preheated oven for about 20 minutes, turning once halfway through, until the meatballs are set and lightly crisp on the outside.
While the meatballs are baking, prepare the creamy cashew ricotta by blending soaked raw cashews with the crumbled firm tofu, a pinch of salt, and a splash of lemon juice. Add water gradually to achieve a smooth and creamy consistency.
Warm the marinara sauce in a small saucepan over low heat.
To serve, plate the baked lentil meatballs, drizzle with heated marinara sauce, and top with a generous dollop of the cashew ricotta.
Enjoy your nutrient-packed, flavorful meal!