Crispy Lentil Meatballs with Fresh Marinara and Zucchini Noodles

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

Crispy Lentil Meatballs with Fresh Marinara and Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Meatballs with Fresh Marinara and Zucchini Noodles

Enjoy a wholesome blend of crispy lentil meatballs paired with a zesty fresh marinara and light zucchini noodles. This dish brings together earthy lentils, a hint of nutritional yeast, and aromatic herbs to create a fulfilling, nutrient-rich meal that's as delicious as it is balanced.

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NUTRITION

487kcal
Protein
30.7g
Fat
13.3g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils (172g)

0.25 cup Rolled Oats (20g)

1 large Egg (50g)

1 tablespoon Nutritional Yeast (8g)

0.25 cup diced Onion (40g)

2 cloves Garlic, minced (6g)

0.5 cup Fresh Marinara (125g)

1 medium Zucchini Noodles (196g)

1 teaspoon Olive Oil (5g)

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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 large bowl, combine the cooked lentils, rolled oats, egg, nutritional yeast, diced onion, and minced garlic. Season with salt, pepper, and dried Italian herbs to taste.

  • 3

    Using a fork or potato masher, lightly mash the mixture until it holds together but still has some texture. Form the mixture into small, bite-sized meatballs.

  • 4

    Place the meatballs onto the prepared baking sheet. Drizzle a teaspoon of olive oil over the meatballs for extra crispiness.

  • 5

    Bake in the preheated oven for 20-25 minutes, turning once halfway through, until the meatballs are golden and firm.

  • 6

    While the meatballs are baking, prepare your zucchini noodles using a spiralizer or vegetable peeler to create thin strips.

  • 7

    Lightly toss the zucchini noodles with a bit of salt and, if desired, a splash of water to slightly soften them.

  • 8

    Warm the fresh marinara in a small saucepan over low heat until simmering gently.

  • 9

    Plate the zucchini noodles, top with the crispy lentil meatballs, and generously spoon the warm marinara over the dish. Garnish with fresh basil if desired and serve immediately.

Crispy Lentil Meatballs with Fresh Marinara and Zucchini Noodles

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

Crispy Lentil Meatballs with Fresh Marinara and Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Meatballs with Fresh Marinara and Zucchini Noodles

Enjoy a wholesome blend of crispy lentil meatballs paired with a zesty fresh marinara and light zucchini noodles. This dish brings together earthy lentils, a hint of nutritional yeast, and aromatic herbs to create a fulfilling, nutrient-rich meal that's as delicious as it is balanced.

NUTRITION

487kcal
Protein
30.7g
Fat
13.3g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils (172g)

0.25 cup Rolled Oats (20g)

1 large Egg (50g)

1 tablespoon Nutritional Yeast (8g)

0.25 cup diced Onion (40g)

2 cloves Garlic, minced (6g)

0.5 cup Fresh Marinara (125g)

1 medium Zucchini Noodles (196g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the cooked lentils, rolled oats, egg, nutritional yeast, diced onion, and minced garlic. Season with salt, pepper, and dried Italian herbs to taste.

  • 3

    Using a fork or potato masher, lightly mash the mixture until it holds together but still has some texture. Form the mixture into small, bite-sized meatballs.

  • 4

    Place the meatballs onto the prepared baking sheet. Drizzle a teaspoon of olive oil over the meatballs for extra crispiness.

  • 5

    Bake in the preheated oven for 20-25 minutes, turning once halfway through, until the meatballs are golden and firm.

  • 6

    While the meatballs are baking, prepare your zucchini noodles using a spiralizer or vegetable peeler to create thin strips.

  • 7

    Lightly toss the zucchini noodles with a bit of salt and, if desired, a splash of water to slightly soften them.

  • 8

    Warm the fresh marinara in a small saucepan over low heat until simmering gently.

  • 9

    Plate the zucchini noodles, top with the crispy lentil meatballs, and generously spoon the warm marinara over the dish. Garnish with fresh basil if desired and serve immediately.