Lentil Meatballs



Serves 4

Adapted from DawnJacksonBlatner.com


  • 1 Tablespoon olive oil
  • 3 cloves minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 8-ounce package sliced mushrooms (preferably vitamin-D enhanced variety)
  • 8 cups pre-cleaned baby spinach, 2 cups for meatballs and 6 cups for pasta
  • Sea salt and black pepper, to taste
  • 1/2 cup rolled oats
  • 1 can (15 ounces) lentils, drained and rinsed
  • 2 Tablespoons ground flaxseed
  • Cooking spray
  • 6 ounces uncooked quinoa pasta, cooked
  • 2 cups jarred marinara sauce, warmed


  1. Preheat oven to 400 degrees F.
  2. In hot skillet, sauté oil, garlic, crushed red pepper, mushrooms and 2 cups of spinach for about 6 minutes or until most of the water is released from the mushrooms and spinach. Season with salt & pepper.
  3. Blot mixture dry with a paper towel.
  4. In food processor, pulse rolled oats until they are a course flour Set aside.
  5. In food processor (no need to wash the bowl from remaining oat dust), pulse cooked mushroom-spinach mixture with a 1/2 can of lentils. Note: Mixture should have texture, do not puree smooth.
  6. Stir in flaxseeds and the remaining lentils. Add oats gradually until mixture holds together into a dough.
  7. Shape dough into 24 Tablespoon-size meatballs, place on baking sheet, mist with cooking spray and bake for 15-20 minutes, until browned.
  8. Serve meatballs on cooked pasta tossed with warm marinara and remaining baby spinach.


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