Name: Lentil and Walnut Meatballs with Garlic Herb Tomato Sauce and Zucchini Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.05 cups Cooked Brown Lentils; 5 tablespoons Nutritional Yeast; 1 tablespoon Shelled Hemp Hearts; 1 tablespoon Chopped Walnuts; 1 medium Zucchini; 1/4 cup Tomato Sauce; 1 clove Garlic; 1/2 teaspoon Dried Oregano

Nutrition

Per serving

500 calories

Protein: 39g; 30% of calories
Carbs: 64g; 49% of calories
Fat: 12g; 21% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a food processor, pulse the cooked lentils, walnuts, 3 tablespoons of nutritional yeast, and hemp hearts until the mixture is combined but still has a slightly chunky texture.
Roll the mixture into small meatballs and place them evenly on the prepared baking sheet.
Bake the meatballs for 20 minutes until they are firm and slightly golden on the outside.
While the meatballs bake, mince the garlic and sauté it in a small pan with the tomato sauce and dried oregano over medium heat for 5 minutes.
Use a spiralizer to create noodles from the zucchini and lightly steam them or toss them directly into the warm sauce for 2 minutes until just tender.
Serve the lentil meatballs over the zucchini noodles and sauce, finishing the dish with a sprinkle of the remaining nutritional yeast for a savory touch.

Nutrition

Ingredients

Instructions

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