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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.