NUTRITION

SERVINGS

INGREDIENTS

2/3 cup cooked lentils

1 large egg

1 large egg white

1/4 cup rolled oats

2 tbsp nutritional yeast

2 tbsp chickpea flour

1 medium zucchini, spiralized

1/3 cup fresh marinara sauce

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a large bowl, combine the cooked lentils, egg, egg white, rolled oats, nutritional yeast, and chickpea flour. Season with a pinch of salt, pepper, garlic powder, and dried Italian herbs. Mash lightly to bind the ingredients without over-processing – you want some texture in your meatballs.

• 3

  Form the mixture into small meatballs, about the size of a golf ball, and place them on the prepared baking sheet. Lightly spray or brush the tops with a tiny bit of olive oil to help them crisp up.

• 4

  Bake the meatballs in the preheated oven for 18-22 minutes, turning them halfway through to ensure even browning.

• 5

  While the meatballs are baking, prepare the zucchini noodles by spiralizing the medium zucchini. Place them in a bowl and if desired, toss with a small drizzle of olive oil, salt, and pepper.

• 6

  Warm the fresh marinara sauce in a small saucepan over low heat, stirring occasionally.

• 7

  Once the meatballs are crispy and golden, plate the zucchini noodles and top with the baked lentil meatballs. Drizzle the warm marinara sauce over the top, and finish with an extra drizzle of olive oil if preferred.

• 8

  Serve immediately and enjoy a flavorful, nutrient-packed meal.