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Hearty, plant-based meatballs made from brown lentils and herbs, baked to perfection and simmered in a classic marinara sauce. Served over whole wheat spaghetti, it's a satisfying and healthy vegan take on a comfort food classic.
Cook the lentils
Prepare the aromatics and flax egg
Form and bake the meatballs
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Hearty, plant-based meatballs made from brown lentils and herbs, baked to perfection and simmered in a classic marinara sauce. Served over whole wheat spaghetti, it's a satisfying and healthy vegan take on a comfort food classic.
This italian_american recipe takes 65 minutes to prepare and yields 4 servings. At 412.77 calories per serving with 17.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the spaghetti and heat the sauce
Combine and serve
Use certified gluten-free breadcrumbs and serve with gluten-free pasta or zucchini noodles.
Add 1/4 cup of finely chopped walnuts or sunflower seeds to the meatball mixture for extra protein and texture.
Make the meatballs smaller (bite-sized) and ensure the marinara sauce is mild.
Use canned, drained lentils instead of cooking them from dry to save about 20 minutes of cooking time.
Lentils are an excellent source of protein, which is essential for muscle repair, immune function, and overall body maintenance.
Both lentils and whole wheat spaghetti provide significant amounts of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Whole wheat spaghetti offers complex carbohydrates that provide sustained energy, unlike the quick spike and crash from refined grains.
This dish is low in saturated fat and cholesterol-free. The fiber and potassium from lentils can also contribute to better heart health.
Yes, this is a very healthy meal. It's packed with plant-based protein and fiber from the lentils, complex carbohydrates from the whole wheat spaghetti, and vitamins from the marinara sauce. It's also low in saturated fat.
One serving of this dish contains approximately 450-470 calories, making it a well-balanced and satisfying meal.
Brown or green lentils work 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 sauce in an airtight container in the refrigerator for up to 4 days. It's best to store the pasta separately to prevent it from getting soggy.
Absolutely. You can freeze the baked meatballs before adding them to the sauce. Lay them on a baking sheet to freeze individually, then transfer to a freezer bag. They can be stored for up to 3 months.
