

Lentil Meatball Bites
These are tender enough for a toddler and hearty enough for a grown-up's spaghetti night. Lentils, oats and a flax egg hold them together, and a little marinara inside keeps them moist. Make a double batch and freeze half for the nights you have nothing left.
- Hands-on
- 15 min
- Hands-off
- 22 min
- Total
- 37 min
- Dishes
- 2
Method
- 1
Heat the oven to 400°F.
- 2
Stir the ground flax with 3 tablespoons of water and let it sit for 5 minutes until it turns gel-like.
- 3
Mash the lentils in a big bowl until mostly smooth with a few whole pieces. Add the flax mix, oats, marinara, nutritional yeast, garlic, spices and salt and stir until it holds together.
- 4
Roll into about 20 balls the size of a walnut, set them on an oiled sheet pan, brush with the oil and bake until firm and browned on the bottom.
- 5
While the meatballs bake, warm the 1 cup of marinara in a small pot over low heat until hot.
- 6
Let them rest for 5 minutes so they firm up, then serve with warm marinara for dipping or over pasta.
Keeps 5 days in the fridge and freezes for 3 months. Reheat from frozen at 375°F for 10 minutes.
- Swapping to a raw ground like Impossible? Skip the oats and flax and just season, roll and bake.
- Too soft to roll? Add another tablespoon of oats and let the mix sit for 5 minutes.
For little ones
Serve with pasta, or on a toothpick with sauce for dipping.
Nutrition
per serving- Calories
- 251
- Protein
- 14g
- Carbs
- 38g
- Fat
- 5g
- Fiber
- 12g
- Sodium
- 450mg
Calculated from ingredient reference data. Brand labels vary.
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