Crispy Baked Lentil Meatballs with Zucchini Noodles and Fresh Marinara

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

Crispy Baked Lentil Meatballs with Zucchini Noodles and Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lentil Meatballs with Zucchini Noodles and Fresh Marinara

Enjoy these delightfully crispy baked lentil meatballs served atop vibrant zucchini noodles and smothered in a fresh, aromatic marinara sauce. The hearty lentil blend, enhanced with rolled oats, egg, and nutritional yeast, creates a satisfying bite that pairs wonderfully with the bright, zesty flavors of garlic, onion, and fresh herbs in the marinara. This balanced dish is perfect for a nourishing dinner that’s as delicious as it is wholesome.

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NUTRITION

593kcal
Protein
40.8g
Fat
11.4g
Carbs
86.3g

SERVINGS

1 serving

INGREDIENTS

200g Cooked Lentils

30g Rolled Oats

1 large Egg

15g Nutritional Yeast

150g Zucchini

0.5 cup Fresh Marinara Sauce

50g Onion

1 clove Garlic

2 tbsp Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a food processor, combine the cooked lentils, rolled oats, egg, nutritional yeast, chopped onion, and minced garlic. Process until the mixture is well combined but still has some texture.

  • 3

    Season the mixture with salt, pepper, and chopped fresh basil. Scoop out portions and form into small, bite-sized meatballs.

  • 4

    Place the meatballs on a parchment-lined baking sheet and bake for 20-25 minutes, or until they are firm and lightly crispy on the outside, turning halfway through for even baking.

  • 5

    While the meatballs are baking, prepare the zucchini noodles. Use a spiralizer or vegetable peeler to create noodles from the zucchini. Lightly sauté the zucchini noodles in a non-stick pan for 2-3 minutes if you prefer them warm, or serve them raw for extra crunch.

  • 6

    Warm the fresh marinara sauce in a small saucepan over low heat and add a few extra basil leaves for enhanced flavor.

  • 7

    Plate a serving of zucchini noodles, top with the baked lentil meatballs, and generously drizzle the marinara sauce over the top. Garnish with additional fresh basil if desired, and enjoy your balanced, nutrient-packed meal.

Crispy Baked Lentil Meatballs with Zucchini Noodles and Fresh Marinara

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

Crispy Baked Lentil Meatballs with Zucchini Noodles and Fresh Marinara

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lentil Meatballs with Zucchini Noodles and Fresh Marinara

Enjoy these delightfully crispy baked lentil meatballs served atop vibrant zucchini noodles and smothered in a fresh, aromatic marinara sauce. The hearty lentil blend, enhanced with rolled oats, egg, and nutritional yeast, creates a satisfying bite that pairs wonderfully with the bright, zesty flavors of garlic, onion, and fresh herbs in the marinara. This balanced dish is perfect for a nourishing dinner that’s as delicious as it is wholesome.

NUTRITION

593kcal
Protein
40.8g
Fat
11.4g
Carbs
86.3g

SERVINGS

1 serving

INGREDIENTS

200g Cooked Lentils

30g Rolled Oats

1 large Egg

15g Nutritional Yeast

150g Zucchini

0.5 cup Fresh Marinara Sauce

50g Onion

1 clove Garlic

2 tbsp Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a food processor, combine the cooked lentils, rolled oats, egg, nutritional yeast, chopped onion, and minced garlic. Process until the mixture is well combined but still has some texture.

  • 3

    Season the mixture with salt, pepper, and chopped fresh basil. Scoop out portions and form into small, bite-sized meatballs.

  • 4

    Place the meatballs on a parchment-lined baking sheet and bake for 20-25 minutes, or until they are firm and lightly crispy on the outside, turning halfway through for even baking.

  • 5

    While the meatballs are baking, prepare the zucchini noodles. Use a spiralizer or vegetable peeler to create noodles from the zucchini. Lightly sauté the zucchini noodles in a non-stick pan for 2-3 minutes if you prefer them warm, or serve them raw for extra crunch.

  • 6

    Warm the fresh marinara sauce in a small saucepan over low heat and add a few extra basil leaves for enhanced flavor.

  • 7

    Plate a serving of zucchini noodles, top with the baked lentil meatballs, and generously drizzle the marinara sauce over the top. Garnish with additional fresh basil if desired, and enjoy your balanced, nutrient-packed meal.