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Lentil Meatballs

Entree, Gluten-Free, Vegan, Vegetarian, Year Round

Finally... Meatless meatballs with unbelievable texture and flavor. Best of all, they are loaded with veggies and fiber.

Ingredients

  • 1 Tablespoon olive oil
  • 3 cloves minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 8-ounce package sliced mushrooms (preferably vitamin-D enhanced variety)
  • 8 cups pre-cleaned baby spinach, 2 cups for meatballs and 6 cups for pasta
  • Sea salt and black pepper, to taste
  • 1/2 cup rolled oats
  • 1 can (15 ounces) lentils, drained and rinsed
  • 2 Tablespoons ground flaxseed
  • Cooking spray
  • 6 ounces uncooked quinoa pasta, cooked
  • 2 cups jarred marinara sauce, warmed

Directions

Serves

4

1Preheat oven to 400 degrees F.
2In hot skillet, sauté oil, garlic, crushed red pepper, mushrooms and 2 cups of spinach for about 6 minutes or until most of the water is released from the mushrooms and spinach. Season with salt & pepper.
3Blot mixture dry with a paper towel.
4In food processor, pulse rolled oats until they are a course flour consistency. Set aside.
5In food processor (no need to wash the bowl from remaining oat dust), pulse cooked mushroom-spinach mixture with a 1/2 can of lentils. Note: Mixture should have texture, do not puree smooth.
6Stir in flaxseeds and the remaining lentils. Add oats gradually until mixture holds together into a dough.
7Shape dough into 24 Tablespoon-size meatballs, place on baking sheet, mist with cooking spray and bake for 15-20 minutes, until browned.
8Serve meatballs on cooked pasta tossed with warm marinara and remaining baby spinach.

Nutritional Facts for Lentil Meatballs

6 meatballs

4

Daily Value %*

9%

0%

2%

0%

6%

8%

40%

22%

10%

6%

2%

6%

* Daily Value % based on a 2000 calorie diet.

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