Running on Real Food · by Deryn Macey★ 5.0 (10)
Lentil Meatballs
NUTRITION · PER SERVING50M COOK
CAL 4%·PRO 8%
CARBS 12G62% OF CAL
3G FIBER1G SUGAR9G OTHER
FAT 2G21% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty, plant-based meatballs made from lentils and mushrooms with herbs and spices. Meaty and satisfying, they're perfect served with marinara sauce and pasta.
mainamericanbeans⚙️ food processor🍪 sheet pan🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 cup dried brown lentils (190 g)
- 8 oz baby bella or cremini mushrooms (diced small (125 g))
- ¼ cup oat flour (30 g)
- 2 tbsp ground flax (14 g)
- 5 tbsp warm water (75 mL)
- 1 tbsp olive oil (15 mL)
- 2 tbsp tomato paste (28 g)
- ¼ cup fresh parsley (finely chopped (10 g))
- 3 cloves garlic (peeled and minced (15 g))
- 2 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp dried rosemary leaves
- 1 tsp onion powder
- 1/2 tsp ground thyme
- 1 tsp salt
- 1 tsp coarse black pepper
At a glance
PER SERVING · TIME 50M
CAL 4%·PRO 8%
CARBS 12G62% OF CAL
3G FIBER1G SUGAR9G OTHER
FAT 2G21% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 169mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 201mg
- Calcium
- 29mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.