Crispy Lentil Meatballs with Fresh Marinara and Sautéed Zucchini

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

Crispy Lentil Meatballs with Fresh Marinara and Sautéed Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Meatballs with Fresh Marinara and Sautéed Zucchini

Savor the hearty flavors of crispy lentil meatballs paired with a vibrant fresh marinara and tender sautéed zucchini. This satisfying dish is full of texture, aromatic herbs, and a delightful balance of tangy and savory notes, perfect for a nourishing dinner.

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NUTRITION

496kcal
Protein
31.1g
Fat
15.3g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils (150g)

0.25 cup Rolled Oats (20g)

0.25 cup diced Yellow Onion (40g)

1 clove minced Garlic (3g)

1 Large Egg

2 Egg Whites

0.5 cup Fresh Marinara Sauce (125g)

1 Medium Zucchini, sliced (196g)

1 tsp Olive Oil

1 tbsp Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a large mixing bowl, combine the cooked lentils, rolled oats, diced onion, and minced garlic. Using a fork or food processor, mash lightly to create a coarse mixture.

  • 3

    Add the egg, egg whites, salt, and pepper to the mixture. Mix until well combined.

  • 4

    Form the mixture into small meatballs, about the size of a golf ball. Place them on a lightly greased baking sheet.

  • 5

    Bake the meatballs for 18-20 minutes, or until firm and lightly browned.

  • 6

    While the meatballs are baking, prepare the marinara by gently heating it in a small saucepan. Stir in fresh basil and adjust seasoning as needed.

  • 7

    For the zucchini, heat the olive oil in a skillet over medium heat. Add the zucchini slices and sauté for 4-5 minutes until tender but still crisp.

  • 8

    Plate the meatballs and spoon over the warm marinara. Serve with the sautéed zucchini on the side.

Crispy Lentil Meatballs with Fresh Marinara and Sautéed Zucchini

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

Crispy Lentil Meatballs with Fresh Marinara and Sautéed Zucchini

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Meatballs with Fresh Marinara and Sautéed Zucchini

Savor the hearty flavors of crispy lentil meatballs paired with a vibrant fresh marinara and tender sautéed zucchini. This satisfying dish is full of texture, aromatic herbs, and a delightful balance of tangy and savory notes, perfect for a nourishing dinner.

NUTRITION

496kcal
Protein
31.1g
Fat
15.3g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils (150g)

0.25 cup Rolled Oats (20g)

0.25 cup diced Yellow Onion (40g)

1 clove minced Garlic (3g)

1 Large Egg

2 Egg Whites

0.5 cup Fresh Marinara Sauce (125g)

1 Medium Zucchini, sliced (196g)

1 tsp Olive Oil

1 tbsp Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a large mixing bowl, combine the cooked lentils, rolled oats, diced onion, and minced garlic. Using a fork or food processor, mash lightly to create a coarse mixture.

  • 3

    Add the egg, egg whites, salt, and pepper to the mixture. Mix until well combined.

  • 4

    Form the mixture into small meatballs, about the size of a golf ball. Place them on a lightly greased baking sheet.

  • 5

    Bake the meatballs for 18-20 minutes, or until firm and lightly browned.

  • 6

    While the meatballs are baking, prepare the marinara by gently heating it in a small saucepan. Stir in fresh basil and adjust seasoning as needed.

  • 7

    For the zucchini, heat the olive oil in a skillet over medium heat. Add the zucchini slices and sauté for 4-5 minutes until tender but still crisp.

  • 8

    Plate the meatballs and spoon over the warm marinara. Serve with the sautéed zucchini on the side.