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Hearty lentil meatballs, baked until firm and gently simmered in a rich, homemade marinara sauce made from fresh tomatoes. A satisfying and wholesome plant-based classic perfect for a comforting dinner.
For 4 servings
Cook the lentils
Prepare the fresh marinara sauce
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Hearty lentil meatballs, baked until firm and gently simmered in a rich, homemade marinara sauce made from fresh tomatoes. A satisfying and wholesome plant-based classic perfect for a comforting dinner.
This italian_american recipe takes 90 minutes to prepare and yields 4 servings. At 241.18 calories per serving with 9.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the meatball mixture
Form and bake the meatballs
Combine and serve
Use certified gluten-free breadcrumbs or substitute with an equal amount of almond flour or rolled oats pulsed into a coarse meal.
To reduce fat, you can omit the oil when sautéing the onions and garlic. Instead, use a splash of water or vegetable broth to prevent sticking.
Add 1/4 cup of finely chopped walnuts or sunflower seeds to the lentil mixture for extra protein and a richer texture.
To save time, you can use a 28-oz can of high-quality crushed tomatoes instead of making the sauce from fresh tomatoes.
Lentils are a fantastic source of protein, essential for muscle repair, growth, and overall body function, making this a great meal for vegetarians and vegans.
The fiber from lentils and vegetables promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Fresh tomatoes are packed with lycopene, a powerful antioxidant linked to reduced risk of heart disease and certain cancers.
Yes, they are very healthy. Lentils provide excellent plant-based protein and fiber, which aids digestion. The homemade marinara sauce from fresh tomatoes is rich in vitamins and antioxidants like lycopene.
A serving of 4 lentil meatballs with sauce contains approximately 300-350 calories, making it a nutritious and satisfying main course.
Brown or green lentils are best as they hold their shape well. Red lentils tend to become too mushy and are not recommended for this recipe.
Store the meatballs and marinara sauce in separate airtight containers in the refrigerator for up to 4 days. This prevents the meatballs from becoming too soft.
