Smoky Lentil Meatball Marinara (Printable)

Smoky lentil meatballs gently simmered in marinara, served atop tender zucchini noodles.

# What You Need:

→ Lentil Meatballs

01 - 1 cup cooked brown or green lentils, well drained
02 - 1/2 cup rolled oats
03 - 1/2 cup breadcrumbs
04 - 2 tablespoons ground flaxseed
05 - 1/4 cup water
06 - 2 tablespoons tomato paste
07 - 2 tablespoons nutritional yeast
08 - 1 small onion, finely diced
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Marinara Sauce

16 - 2 cups crushed tomatoes
17 - 2 tablespoons tomato paste
18 - 1 small onion, finely chopped
19 - 2 cloves garlic, minced
20 - 1 tablespoon olive oil
21 - 1/2 teaspoon dried basil
22 - 1/2 teaspoon dried oregano
23 - 1/4 teaspoon red pepper flakes, optional
24 - Salt and black pepper to taste

→ Zucchini Noodles

25 - 4 medium zucchinis, spiralized
26 - 1 tablespoon olive oil
27 - Pinch of salt

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, combine ground flaxseed with water and let sit for 5 minutes to form a flax egg binder.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing for 3 minutes until softened and fragrant.
03 - Transfer cooked lentils, sautéed onion and garlic, rolled oats, breadcrumbs, tomato paste, nutritional yeast, flax egg, smoked paprika, oregano, cumin, salt, and black pepper to a food processor. Pulse until the mixture holds together but retains some texture.
04 - Shape mixture into 16 meatballs approximately golf ball-sized. Arrange on prepared baking sheet. Bake for 20 to 22 minutes, flipping halfway through, until golden and firm.
05 - While meatballs bake, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté finely chopped onion and minced garlic for 2 to 3 minutes. Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes if using, salt, and black pepper. Simmer for 15 to 20 minutes, stirring occasionally.
06 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add spiralized zucchini with a pinch of salt. Sauté for 2 to 3 minutes until just tender. Drain any accumulated liquid from the pan.
07 - Transfer baked lentil meatballs to the simmering marinara sauce. Simmer together for 5 minutes to allow flavors to meld and meatballs to warm through.
08 - Divide cooked zucchini noodles among serving plates. Top with lentil meatballs and spoon marinara sauce over the top. Serve immediately.

# Expert Advice:

01 -
  • These meatballs are surprisingly hearty and satisfying without feeling heavy, so you can eat a full plate without the afternoon slump.
  • The whole dish comes together in just an hour, making it perfect for weeknight dinners when you want something that feels special.
  • Spiralized zucchini noodles absorb the marinara beautifully, giving you all the comfort of pasta with room to actually enjoy the flavors.
02 -
  • Don't skip draining your lentils thoroughly or your meatballs will fall apart during cooking; I learned this the expensive way with an entire batch that crumbled into the sauce.
  • The flax egg is essential and non-negotiable; it's what creates the binding magic, so don't try to skip it or use aquafaba as a one-to-one swap without adjusting the water content.
  • Flip your meatballs halfway through baking so they brown evenly on all sides and develop that caramelized exterior that makes them taste restaurant-quality.
03 -
  • Make a double batch of marinara sauce and freeze half; you'll thank yourself when you want this dish again and only have to focus on the meatballs.
  • If your zucchini noodles release too much liquid, squeeze them gently in a clean kitchen towel after cooking to prevent your whole plate from being watery and disappointing.
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