Easy Baked Zucchini Lentil Meatballs with Ginger-Soy Glaze - My Diabetes Care Community

Ingredients

• 1 cup brown lentils (canned, rinsed & drained)
• 1 cup zucchini (finely grated (about 1 small zucchini), squeezed dry in a clean towel)
• ½ cup green onion (finely chopped (white + green parts))
• 1 egg (lightly beaten)
• ½ cup quick oats (or ground rolled oats)
• 1 tbsp soy sauce (low‑sodium)
• 2 cloves garlic (minced)
• 1 tsp ginger
• ½ tsp toasted sesame oil
• ¼ tsp black pepper
• 2 tbsp soy sauce (low‑sodium)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp ginger (fresh grated)
• 1 clove garlic (minced)
• ¼ tsp toasted sesame oil
• 2 tbsp water
• ½ tsp cornstarch (mixed with 1 tsp water, slurry, for thickening)