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Lentil Meatball Bites
Weeknight · 15–30 min

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
14gprotein251cal38gcarbs5gfatper serving · $0.77
Skill Meal-prep friendlyoven · air-fryer

Method

  1. 1

    Heat the oven to 400°F.

  2. 2

    Stir the ground flax with 3 tablespoons of water and let it sit for 5 minutes until it turns gel-like.

  3. 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. 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. 5

    While the meatballs bake, warm the 1 cup of marinara in a small pot over low heat until hot.

  6. 6

    Let them rest for 5 minutes so they firm up, then serve with warm marinara for dipping or over pasta.

Storage

Keeps 5 days in the fridge and freezes for 3 months. Reheat from frozen at 375°F for 10 minutes.

Good to know
  • 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.

Serve with pasta, or on a toothpick with sauce for dipping.

Their portion: about half your servingabout 140 cal · 8 g protein of their 19 g a day

Nutrition

per serving
Calories
251
Protein
14g
Carbs
38g
Fat
5g
Fiber
12g
Sodium
450mg
Soy-freeGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

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