YOUR SOLIN GENERATED RECIPE
Hearty Lentil Meatballs with Roasted Vegetables and Fresh Marinara
Savor these hearty lentil meatballs cradled by a rainbow of roasted vegetables and a vibrant, fresh marinara sauce. The dish features tender, protein-packed lentils blended with oats, egg, and aromatic veggies to form meatballs that are lightly baked. Roasted zucchini, bell pepper, and red onion add a sweet, caramelized touch, while the zesty marinara ties the flavors together for a balanced, satisfying meal.
INGREDIENTS
200g cooked lentils
20g rolled oats
1 large egg
30g grated carrot
30g finely chopped red onion (for meatballs)
3g minced garlic (for meatballs)
100g zucchini
100g red bell pepper
50g red onion (for roasting)
1 tsp olive oil
150g crushed tomatoes
2g minced garlic (for marinara)
Fresh basil sprigs
PREPARATION
Preheat your oven to 400°F (200°C).
In a bowl, combine the cooked lentils, rolled oats, egg, grated carrot, finely chopped red onion, and minced garlic. Season with a pinch of salt and pepper, and mix until well incorporated.
Form the mixture into small meatballs, about the size of a golf ball, and place them on a lightly greased baking sheet.
On a separate baking tray, toss the zucchini, red bell pepper, and 50g red onion with 1 teaspoon of olive oil, salt, and pepper.
Place both trays in the oven. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized. Bake the meatballs for 18-20 minutes until firm and lightly golden.
While the meatballs and vegetables are cooking, prepare the marinara sauce by combining the crushed tomatoes, minced garlic, and torn fresh basil in a small saucepan. Simmer over low heat for 10 minutes, stirring occasionally.
Arrange the roasted vegetables on a plate, top with lentil meatballs, and drizzle with the fresh marinara sauce.
Garnish with additional fresh basil if desired, and serve warm.