Veggie Meatballs with Whole Wheat Spaghetti and Cucumber Salad

Instructions

1. 1

   Cook the lentils

   • Rinse the lentils under cold water.
   • In a small saucepan, combine the lentils and 1.5 cups of water.
   • Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until tender and water is absorbed.
   • Drain any excess water and set aside to cool slightly.
2. 2

   Prepare the vegetable base for meatballs

   • While lentils cook, heat 2 teaspoons of olive oil in a large skillet over medium heat.
   • Add the chopped onion and cook until softened, about 4-5 minutes.
   • Add the chopped mushrooms and cook until they release their moisture and start to brown, about 6-8 minutes.
   • Stir in half of the minced garlic (2 cloves) and cook for another minute until fragrant. Remove from heat and let cool.
3. 3

   Form the veggie meatballs

   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
   • In a large bowl, combine the cooked lentils, the cooled mushroom mixture, breadcrumbs, Parmesan cheese, beaten egg, 2 tbsp parsley, 1 tsp oregano, 0.25 tsp salt, and 0.25 tsp black pepper.
   • Mix well until everything is evenly combined. You can mash the lentils slightly with a fork for better binding.
   • Roll the mixture into 16 evenly-sized balls (about 1.5 inches each) and place them on the prepared baking sheet.
4. 4

   Bake the meatballs

   • Bake for 20 minutes, flipping them halfway through, until they are firm and lightly browned.
   • This step helps them hold their shape in the sauce.
5. 5

   Make the fresh marinara sauce

   • While the meatballs bake, bring a pot of water to a boil. Score an 'X' on the bottom of each tomato and blanch for 1 minute. Transfer to an ice bath, then peel and roughly chop the tomatoes.
   • In a large pot or Dutch oven, heat the remaining 1 teaspoon of olive oil over medium heat.
   • Add the remaining garlic (2 cloves) and cook for 30 seconds until fragrant.
   • Add the chopped fresh tomatoes, the remaining 0.5 tsp oregano, 0.25 tsp salt, and 0.25 tsp black pepper.
   • Bring the sauce to a simmer, then reduce heat and let it cook for 20-25 minutes, stirring occasionally, until it thickens. Use a spoon to break up larger tomato pieces.
6. 6

   Combine and serve

   • Gently add the baked veggie meatballs to the simmering marinara sauce.
   • Reduce the heat to low, cover, and let them simmer in the sauce for at least 10 minutes to absorb the flavors.
   • Serve 4 meatballs per person with a generous portion of sauce, garnished with the remaining fresh parsley.