Lentil Meatballs

These vegan lentil meatballs are tender and packed full of flavor. The tomato paste combined with nutritional yeast adds savory notes, while crushed red pepper lends a touch of heat. Oats help bind them together while adding a boost of fiber.

Active Time: Total Time: Servings: 15 mins 30 mins 6

Nutrition Profile: Dairy-Free Diabetes Appropriate Nut-Free

Egg Free Gluten-Free Soy-Free

Vegan Vegetarian

Heart Healthy

Ingredients

• 1 (15 ounce) can no-salt-added black lentils, rinsed
  

• 1 cup old-fashioned rolled oats
  

• 2 tablespoons tomato paste
  

• 2 tablespoons nutritional yeast
  

• 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
  

• 3 cloves garlic, grated
  

• ½ teaspoon salt
  

• ¼ teaspoon ground pepper
  

• ¼ teaspoon crushed red pepper
  

• 1 tablespoon extra-virgin olive oil
  

• 1 cup lower-sodium marinara sauce
  

Directions

1. Combine lentils, oats, tomato paste, nutritional yeast, parsley, garlic, salt, pepper and crushed red pepper in a large bowl; mix with your hands until fully combined. Shape the mixture into 12 meatballs (1 1/2 heaping tablespoons each); place on a large baking sheet lined with parchment paper. Refrigerate, uncovered, for 15 minutes.
   

2. Heat oil in a medium nonstick skillet over medium heat. Add the meatballs in a single layer; cook, turning as needed, until browned all over, about 5 minutes. Stir in marinara sauce; cook, stirring often, until the meatballs and sauce are heated through, about 2 minutes. Garnish with parsley, if desired.
   

Equipment Parchment paper

Nutrition Facts (per serving)

Calories Fat Carbs Protein

151 5g 22g 6g