Spaghetti and Lentil Meatballs
Spaghetti and Lentil Meatballs - A delicious and vegetarian spin on a comforting Italian classic. Find out why I started using healthy lentils in weeknight meals!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 35 meatballs
- 2 cups green lentils
- 4 cups vegetable stock
- ⅓ cup olive oil divided
- ¾ cup white mushrooms chopped
- ½ chopped onion
- 2 cloves chopped garlic
- 1 cup Italian breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon Kosher salt
- ½ teaspoon ground pepper
- 1 tablespoon Worcestershire sauce
- ½ teaspoon red chili flakes
- 2 large eggs
- Marinara sauce, spaghetti pasta, and parsley for serving
Add lentils and vegetable stock to medium sized pot over medium high heat. Bring to boil then reduce to low and cook for 15 more minutes. Drain and set aside.
Add 3 tablespoons of olive oil to large pan over medium heat. Next add mushrooms and onions and saute until tender then add garlic for 45 seconds to cook then remove from heat.
Add lentils, mushrooms, onions, and garlic to food processor and pulse on high until well blended and lentils have broken down somewhat (be careful not to over pulse until it turns to mush).
Pour lentil mixture into large bowl then stir in breadcrumbs, Italian seasoning, salt, pepper, worcestershire sauce and red flakes until well mixed. Next add eggs one at a time to moisten mixture then form meatballs with your hands.
Add remaining olive oil into pan over medium heat and cook meatballs browning on each side. Remove from oil to drain on paper towels then serve over marinara sauce and pasta and garnish with parsley.
Calories: 75kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Cholesterol: 10mg | Sodium: 229mg | Potassium: 122mg | Fiber: 3g | Vitamin A: 90IU | Vitamin C: 0.8mg | Calcium: 16mg | Iron: 1.1mg