Hearty Baked Lentil Meatballs with Zucchini Noodles and Marinara

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

Hearty Baked Lentil Meatballs with Zucchini Noodles and Marinara

YOUR SOLIN GENERATED RECIPE

Hearty Baked Lentil Meatballs with Zucchini Noodles and Marinara

Enjoy these hearty baked lentil meatballs paired with fresh zucchini noodles and a vibrant marinara sauce. The meatballs deliver a satisfying bite with a blend of lentils, oats, and egg bound together with savory Parmesan and aromatic herbs, making it a delicious, nutrient-packed meal perfect for breakfast, lunch, or dinner.

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NUTRITION

529kcal
Protein
35.3g
Fat
12.2g
Carbs
75.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/4 cup Rolled Oats

1 large Egg

2 tbsp Grated Parmesan Cheese

1 medium Zucchini (spiralized)

1/2 cup Marinara Sauce

1/4 medium Onion, finely chopped

1 clove Garlic, minced

1 tsp Dried Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, mash the cooked lentils lightly with a fork, leaving some texture.

  • 3

    Stir in the rolled oats, beaten egg, grated Parmesan, finely chopped onion, minced garlic, and dried basil. Season with salt and pepper.

  • 4

    Form the mixture into small meatballs, about the size of a golf ball, and place them on the prepared baking sheet.

  • 5

    Bake the meatballs in the preheated oven for about 20-25 minutes, flipping halfway through, until they are firm and lightly browned.

  • 6

    While the meatballs are baking, use a spiralizer or peeler to create zucchini noodles from the medium zucchini. If desired, lightly sauté the noodles in a non-stick pan for 2-3 minutes to soften.

  • 7

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

  • 8

    To serve, plate the zucchini noodles, top with the baked lentil meatballs, and drizzle the warm marinara sauce over them. Garnish with extra dried basil or a sprinkle of Parmesan if desired.

Hearty Baked Lentil Meatballs with Zucchini Noodles and Marinara

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

Hearty Baked Lentil Meatballs with Zucchini Noodles and Marinara

YOUR SOLIN GENERATED RECIPE

Hearty Baked Lentil Meatballs with Zucchini Noodles and Marinara

Enjoy these hearty baked lentil meatballs paired with fresh zucchini noodles and a vibrant marinara sauce. The meatballs deliver a satisfying bite with a blend of lentils, oats, and egg bound together with savory Parmesan and aromatic herbs, making it a delicious, nutrient-packed meal perfect for breakfast, lunch, or dinner.

NUTRITION

529kcal
Protein
35.3g
Fat
12.2g
Carbs
75.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/4 cup Rolled Oats

1 large Egg

2 tbsp Grated Parmesan Cheese

1 medium Zucchini (spiralized)

1/2 cup Marinara Sauce

1/4 medium Onion, finely chopped

1 clove Garlic, minced

1 tsp Dried Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, mash the cooked lentils lightly with a fork, leaving some texture.

  • 3

    Stir in the rolled oats, beaten egg, grated Parmesan, finely chopped onion, minced garlic, and dried basil. Season with salt and pepper.

  • 4

    Form the mixture into small meatballs, about the size of a golf ball, and place them on the prepared baking sheet.

  • 5

    Bake the meatballs in the preheated oven for about 20-25 minutes, flipping halfway through, until they are firm and lightly browned.

  • 6

    While the meatballs are baking, use a spiralizer or peeler to create zucchini noodles from the medium zucchini. If desired, lightly sauté the noodles in a non-stick pan for 2-3 minutes to soften.

  • 7

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

  • 8

    To serve, plate the zucchini noodles, top with the baked lentil meatballs, and drizzle the warm marinara sauce over them. Garnish with extra dried basil or a sprinkle of Parmesan if desired.