Lentil Meatballs

Total Time Prep: 35 min. Cook: 25 min.
Yield 2 dozen
Test Kitchen Approved
Hearty and herb-packed, these vegetarian lentil meatballs are a delicious twist on a classic comfort food.

Ingredients

  • 3/4 cup dried lentils, rinsed
  • 1-1/2 cups reduced-sodium vegetable broth
  • 2 teaspoons olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 3 garlic cloves, minced
  • 1/2 cup quick-cooking oats
  • 1 large egg, room temperature, beaten
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1 jar (24 ounces) marinara sauce
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons minced fresh parsley

Directions

  1. Preheat oven to 375°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray.
  2. Place lentils and broth in a large saucepan. Bring to a simmer over medium-high heat; reduce heat to medium-low. Cover; simmer 20-25 minutes or until lentils are tender. Drain any excess liquid. Let slightly cool.
  3. Meanwhile, in a small skillet, heat oil over medium heat. Add onion, celery and garlic; cook until tender, 4-5 minutes. Remove from heat; let cool slightly.
  4. Place cooked lentils and cooked onion mixture in the bowl of a food processor; pulse until a smooth paste forms.
  5. In a large mixing bowl, thoroughly combine lentil mixture, oats, egg, tomato paste, salt, oregano, basil and pepper. Shape into 1-1/2 in. balls. Line on prepared wire rack, spacing 1-in. apart. Bake 15-20 minutes or until meatballs are lightly browned.
  6. Transfer meatballs to a skillet. Stir in marinara. Bring to a simmer over medium-low heat; cook 6-8 minutes or until marinara is bubbly. Sprinkle with Parmesan and parsley.

Nutrition Facts

1 meatball: 62 calories, 2g fat (0 saturated fat), 10mg cholesterol, 287mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 3g protein.

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