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Hearty and savory vegetarian meatballs made with brown lentils and cremini mushrooms for a surprisingly meaty texture. They are pan-seared for a golden crust and then gently simmered in a simple, classic marinara sauce.
For 4 servings
Cook the lentils
Prepare the vegetable base
Form the meatballs
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Hearty and savory vegetarian meatballs made with brown lentils and cremini mushrooms for a surprisingly meaty texture. They are pan-seared for a golden crust and then gently simmered in a simple, classic marinara sauce.
This italian_american recipe takes 60 minutes to prepare and yields 4 servings. At 281.73 calories per serving with 15.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Make the marinara and simmer
Serve
Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use a vegan Parmesan cheese alternative or nutritional yeast.
Use certified gluten-free breadcrumbs or substitute with an equal amount of almond flour or crushed gluten-free crackers.
Add 1/4 cup of finely chopped walnuts or pecans to the meatball mixture for extra protein and a richer texture.
Omit the red pepper flakes and ensure the mushrooms and onions are very finely chopped so they blend in seamlessly.
Lentils are an excellent source of protein, which is essential for muscle repair and building, making this a satisfying and nourishing dish.
The combination of lentils and vegetables provides a significant amount of dietary fiber, which supports digestive health and helps you feel full longer.
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. Mushrooms also provide antioxidants like selenium.
Yes, they are a healthy option. They are high in fiber and plant-based protein from lentils and provide vitamins and minerals from the mushrooms and tomatoes. They are also lower in saturated fat compared to traditional meatballs.
A serving of 4 meatballs with marinara sauce contains approximately 300 calories, making it a balanced and satisfying meal component.
Absolutely. You can freeze the cooked meatballs in the sauce for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
They are perfect served over whole wheat spaghetti, zucchini noodles, or polenta. A side of steamed green beans or a simple green salad would also pair nicely.