YOUR SOLIN GENERATED RECIPE
Hearty Lentil Meatballs with Fresh Marinara and Zucchini Noodles
Enjoy a vibrant, plant-forward dish featuring tender lentil meatballs enhanced by aromatic garlic and Italian herbs, bathed in a zesty homemade marinara sauce and paired with fresh, crisp zucchini noodles. This dish delivers a hearty, satisfying texture and a burst of Mediterranean flavors, making it a perfect meal for a balanced dinner.
INGREDIENTS
1.5 cups Cooked Lentils
1 Large Egg
1 clove Minced Garlic
1 tsp Dried Italian Herbs
Salt and Pepper to taste
1/2 cup Fresh Marinara Sauce
1 medium Zucchini (spiralized)
1 tsp Olive Oil
PREPARATION
Preheat your oven to 375°F.
In a bowl, mix the cooked lentils, egg, minced garlic, dried Italian herbs, and a pinch of salt and pepper until well combined. Mash lightly with a fork to help the mixture bind while still keeping some texture.
Shape the mixture into small meatballs (about 1 to 1.5 inches in diameter) and place them on a lined baking sheet.
Bake the lentil meatballs in the preheated oven for 20-25 minutes, or until they are firm and lightly browned, turning them halfway through for even cooking.
While the meatballs bake, warm the marinara sauce in a small saucepan over medium heat until simmering gently.
Using a spiralizer, create zucchini noodles from the medium zucchini. If preferred, lightly sauté the noodles in the olive oil for 1-2 minutes to soften them, or serve raw for extra crunch.
To serve, arrange the zucchini noodles on a plate, spoon over a generous amount of warm marinara sauce, and top with the baked lentil meatballs. Garnish with a sprinkle of additional Italian herbs if desired.