Spaghetti and Lentil Meatballs

These meatballs hold together beautifully and soak up the sauce. Make extra for meatball subs later in the week.

Spaghetti and Lentil Meatballs

Spaghetti and Lentil Meatballs

Tender baked lentil meatballs served over spaghetti with marinara. A family classic, all plants.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 1/2 cups cooked brown lentils
  • 1/2 cup rolled oats
  • 1/2 cup walnuts
  • 2 tbsp ground flaxseed
  • 2 cloves garlic
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 2 tbsp tomato paste
To Serve
  • 1 lb spaghetti
  • 3 cups marinara sauce no sugar added
  • 1 handful fresh basil

Method
 

  1. Heat the oven to 400°F (200°C) and line a sheet pan.
  2. Pulse all the meatball ingredients in a food processor until it holds together but still has texture.
  3. Roll into 1 1/2-inch balls and bake 20 to 25 minutes until firm.
  4. Cook the spaghetti, warm the marinara, and add the meatballs to the sauce for a few minutes.
  5. Serve over spaghetti with basil.

Notes

Freeze baked meatballs up to 3 months.

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