Crispy Baked Lentil Meatballs with Zucchini Noodles

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

Crispy Baked Lentil Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lentil Meatballs with Zucchini Noodles

Enjoy a hearty yet light dish featuring crispy baked lentil meatballs packed with savory nutritional yeast and spices, paired with fresh, spiralized zucchini noodles. This meal delivers a satisfying texture and flavor, making it perfect for a balanced, nutritious dinner.

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NUTRITION

505kcal
Protein
39.4g
Fat
9.5g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils (198g)

1/4 cup Rolled Oats (20g)

1 large Egg

2 tbsp Nutritional Yeast (16g)

1/4 cup chopped Onion (40g)

2 cloves minced Garlic

2 medium Zucchinis (196g each)

1 tsp Smoked Paprika

1 tsp Dried Basil

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a food processor, combine the cooked lentils, rolled oats, egg, nutritional yeast, chopped onion, minced garlic, smoked paprika, dried basil, dried oregano, salt, and pepper. Pulse until the mixture holds together with a slightly coarse texture.

  • 3

    Scoop the mixture and form into small meatballs, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet.

  • 4

    Bake in the preheated oven for 20-25 minutes, turning halfway through to ensure even crisping on all sides.

  • 5

    While the meatballs are baking, spiralize the zucchinis to create noodles. You can serve them raw for a crunchy texture or lightly sauté in a non-stick pan for 2-3 minutes if a warmer dish is preferred.

  • 6

    Plate the zucchini noodles and top with the crispy lentil meatballs. Garnish with an extra sprinkle of nutritional yeast or fresh herbs if desired, and serve immediately.

Crispy Baked Lentil Meatballs with Zucchini Noodles

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

Crispy Baked Lentil Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lentil Meatballs with Zucchini Noodles

Enjoy a hearty yet light dish featuring crispy baked lentil meatballs packed with savory nutritional yeast and spices, paired with fresh, spiralized zucchini noodles. This meal delivers a satisfying texture and flavor, making it perfect for a balanced, nutritious dinner.

NUTRITION

505kcal
Protein
39.4g
Fat
9.5g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils (198g)

1/4 cup Rolled Oats (20g)

1 large Egg

2 tbsp Nutritional Yeast (16g)

1/4 cup chopped Onion (40g)

2 cloves minced Garlic

2 medium Zucchinis (196g each)

1 tsp Smoked Paprika

1 tsp Dried Basil

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a food processor, combine the cooked lentils, rolled oats, egg, nutritional yeast, chopped onion, minced garlic, smoked paprika, dried basil, dried oregano, salt, and pepper. Pulse until the mixture holds together with a slightly coarse texture.

  • 3

    Scoop the mixture and form into small meatballs, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet.

  • 4

    Bake in the preheated oven for 20-25 minutes, turning halfway through to ensure even crisping on all sides.

  • 5

    While the meatballs are baking, spiralize the zucchinis to create noodles. You can serve them raw for a crunchy texture or lightly sauté in a non-stick pan for 2-3 minutes if a warmer dish is preferred.

  • 6

    Plate the zucchini noodles and top with the crispy lentil meatballs. Garnish with an extra sprinkle of nutritional yeast or fresh herbs if desired, and serve immediately.