YOUR SOLIN GENERATED RECIPE
Hearty Lentil Meatballs with Fresh Marinara and Zucchini Noodles
Enjoy a comforting plate of hearty lentil meatballs, enriched with the savory flavors of garlic and fresh parsley, all baked to perfection. Topped with a bright, homemade marinara sauce and served over light zucchini noodles, this dish delivers a satisfying balance of textures and flavors for a wholesome meal.
INGREDIENTS
1 cup Cooked Lentils (198g)
1 quarter cup Rolled Oats (21g)
1 tablespoon Ground Flaxseed
2 tablespoons Nutritional Yeast
1/2 cup Marinara Sauce (125g)
1 medium Zucchini (spiralized)
1 Garlic Clove
2 tablespoons Fresh Parsley
PREPARATION
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the cooked lentils, rolled oats, ground flaxseed, nutritional yeast, minced garlic, and chopped fresh parsley. Mash the mixture slightly with a fork or potato masher to help bind the ingredients while leaving some texture.
Form the mixture into small meatballs using your hands. Place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are firm and slightly browned, turning them halfway through for even cooking.
While the meatballs are baking, heat the marinara sauce in a small saucepan over medium heat until warmed through.
Prepare the zucchini noodles by spiraling a medium zucchini. If desired, you can lightly sauté the noodles in a non-stick pan for 2-3 minutes to soften them slightly.
To serve, arrange the zucchini noodles on a plate, top with the baked lentil meatballs, and generously spoon over the warm marinara sauce.
Garnish with additional fresh parsley if desired and enjoy your hearty, nutritious meal.