Hearty 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 Lentil Meatballs with Zucchini Noodles and Marinara

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Meatballs with Zucchini Noodles and Marinara

Savor a nutritious twist on classic comfort with these hearty lentil meatballs served over a bed of fresh zucchini noodles and smothered in a vibrant, homemade marinara sauce. This dish balances the wholesome goodness of lentils with the light crunch of zucchini, making it a delicious and satisfying meal for any time of day.

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NUTRITION

462kcal
Protein
31.4g
Fat
8g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/4 cup Rolled Oats (22g)

2 Egg Whites (60g total)

1 medium Zucchini (196g, spiralized)

1/2 cup Marinara Sauce (125g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the cooked lentils, rolled oats, and egg whites. Season with your preferred spices such as salt, pepper, and a pinch of dried oregano or basil. Mix thoroughly until the mixture is cohesive.

  • 3

    Form the mixture into small, bite-sized meatballs and place them on a lightly greased baking tray.

  • 4

    Bake the lentil meatballs in the preheated oven for about 15-20 minutes, or until they firm up slightly and are lightly browned on the outside.

  • 5

    While the meatballs are baking, spiralize the zucchini to create noodles. Place the zucchini noodles in a serving bowl.

  • 6

    Warm the marinara sauce in a small saucepan over low heat and then toss it with the zucchini noodles or simply spoon it on top.

  • 7

    Once the meatballs are ready, arrange them on top of the zucchini noodles, drizzle with olive oil, and serve immediately.

Hearty 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 Lentil Meatballs with Zucchini Noodles and Marinara

YOUR SOLIN GENERATED RECIPE

Hearty Lentil Meatballs with Zucchini Noodles and Marinara

Savor a nutritious twist on classic comfort with these hearty lentil meatballs served over a bed of fresh zucchini noodles and smothered in a vibrant, homemade marinara sauce. This dish balances the wholesome goodness of lentils with the light crunch of zucchini, making it a delicious and satisfying meal for any time of day.

NUTRITION

462kcal
Protein
31.4g
Fat
8g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/4 cup Rolled Oats (22g)

2 Egg Whites (60g total)

1 medium Zucchini (196g, spiralized)

1/2 cup Marinara Sauce (125g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, combine the cooked lentils, rolled oats, and egg whites. Season with your preferred spices such as salt, pepper, and a pinch of dried oregano or basil. Mix thoroughly until the mixture is cohesive.

  • 3

    Form the mixture into small, bite-sized meatballs and place them on a lightly greased baking tray.

  • 4

    Bake the lentil meatballs in the preheated oven for about 15-20 minutes, or until they firm up slightly and are lightly browned on the outside.

  • 5

    While the meatballs are baking, spiralize the zucchini to create noodles. Place the zucchini noodles in a serving bowl.

  • 6

    Warm the marinara sauce in a small saucepan over low heat and then toss it with the zucchini noodles or simply spoon it on top.

  • 7

    Once the meatballs are ready, arrange them on top of the zucchini noodles, drizzle with olive oil, and serve immediately.