Lentil Meatballs with Marinara - Forks Over Knives

Name: Lentil Meatballs with Marinara - Forks Over Knives
Total time: 60 min
Ingredients: 8 ounces button or cremini mushrooms, trimmed and cut into ¼-inch dice (3 cups); 1 small onion, cut into ¼-inch dice (1 cup); 3 cloves garlic, minced; 1 (15-ounce) can low-sodium brown lentils, rinsed and drained (1½ cups); 1 cup cooked brown rice; 2 tablespoons no-salt-added tomato paste; 1 tablespoon nutritional yeast; 1 teaspoon dried oregano; 1 teaspoon onion powder; ¼ teaspoon sea salt; ⅛ teaspoon freshly ground black pepper; ¼ cup whole wheat flour or any whole grain flour; ½ cup whole wheat bread crumbs; 1 cup store-bought oil-free marinara sauce or Myrna's Marinara Sauce, warmed

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Bread crumbs add a crispy outer layer to these meatless meatballs, which feature a tender medley of lentils, mushrooms, and rice at the center. Serve on toothpi

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Ingredients

8 ounces button or cremini mushrooms, trimmed and cut into ¼-inch dice (3 cups)
1 small onion, cut into ¼-inch dice (1 cup)
3 cloves garlic, minced
1 (15-ounce) can low-sodium brown lentils, rinsed and drained (1½ cups)
1 cup cooked brown rice
2 tablespoons no-salt-added tomato paste
1 tablespoon nutritional yeast
1 teaspoon dried oregano
1 teaspoon onion powder
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
¼ cup whole wheat flour or any whole grain flour
½ cup whole wheat bread crumbs
1 cup store-bought oil-free marinara sauce or <a href="https://www.forksoverknives.com/recipes/vegan-sauces-condiments/myrnas-homemade-marinara-sauce">Myrna's Marinara Sauce, </a>warmed