Lentil Meatballs

 

Serves 4

Adapted from DawnJacksonBlatner.com

Ingredients

• 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

 Instructions

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.

Enjoy!