Lentil Quinoa Meatballs and Zucchini Noodles
Lentil Quinoa Meatballs with Zucchini Noodles is an easy, plant-based, and veggie-packed meal the whole family will love! Protein-packed vegan meatballs with a chunky veggie bolognese sauce served over a bed of zucchini noodles (zoodles)! Gluten-free and allergy-free, this healthy weeknight dinner idea will leave you full and satisfied.
- Prep Time: 30 Minutes
- Cook Time: 25 Minutes
- Total Time: 55 minutes
- Yield: 4 Servings 1x
- Category: Main
- Method: Stove-Top, Bake
- Cuisine: Italian
Ingredients
Scale
- 4 Medium Zucchini (1 per serving)
Meatballs:
- 1/2 Cup Uncooked Quinoa
- 1/2 Cup Uncooked Brown Lentils
- 1 TB Ground Flax Seed (mixed with 1 TB water)
- 1 TB Nutritional Yeast
- 1 Tsp Dried Parsley
- 1 Tsp Dried Basil
- 1 Tsp Dried Oregano
- 1 Tsp Dried Marjoram
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Black Pepper
Bolognese Sauce:
- 1 15 oz Can No Salt-Added Plain Tomato Sauce
- 1 15 oz Can No-Salt- Added Fire Roasted Diced Tomatoes
- 2 Cups Chopped Eggplant
- 1 1/2 Cups Chopped Portobello Mushrooms
- 1/4 Cup Diced Shallots
- 2 TB Nutritional Yeast
- 1 Tsp Dried Oregano
- 1 Tsp Dried Basil
- 1 Tsp Dried Marjoram
- 1/2 Tsp Garlic Powder
- Salt and Black Pepper (to taste)
Instructions
For The Zucchini Noodles:
- Cut the ends off each zucchini and place it on the Spiralizer using the 1/4-inch blade. Spiralize each zucchini and set aside each individual portion.
For The Meatballs:
- Preheat the oven to 400°F.
- In a large sauce pot, add the 1/2 cup of quinoa and 1/2 cup of lentils along with 2 1/3 cups of water. Bring the pot to a boil before covering and reducing the heat to a simmer. Cook for 20-30 minutes, until all the water is absorbed.
- In a blender or food processor, add the cooked quinoa and lentils, all the meatball spices, herbs, nutritional yeast, and gelled flaxseed. Blend everything together into a slightly lumpy dough.
- Grease a large 9x13 inch baking pan or line a baking sheet with a Silpat. Roll 2 tablespoon-sized balls using your hands for each meatball and space them out on the baking sheet. Aim for 3-4 meatballs per person (4 servings). Bake the meatballs for 15-20 minutes, until the meatballs are golden brown.
For The Bolognese Sauce:
- In a large sauce pot, add all the sauce ingredients and stir together. Cover the pot and allow the sauce to cook for about 15 minutes over medium heat, until the veggies have softened.
- Add the cooked meatballs to the sauce and gently stir before allowing everything to simmer together for about 5 minutes, uncovered.
- Serve the 3-4 meatballs and sauce over each portion of zucchini noodles you prepared and garnish with extra parsley, vegan parmesan, and serve with a side of gluten-free garlic bread if desired!
Notes
- Make-Ahead: If prepping the meal ahead of time, leave the sauce separate from the baked meatballs and, before serving, simply warm the sauce on the stove when you add the meatballs to simmer. You can also prep the zoodles in advance.
- Leftovers: Store leftovers in the fridge for 3-4 days. Warm the sauce with meatballs back up on the stove or quickly in the microwave.
- If you don't like zucchini noodles, you can always serve the meatballs and sauce over any type of spaghetti or noodles!
Nutrition
- Serving Size: 1 Serving
