# 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, gluten-free if needed
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 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, mix ground flaxseed with water and let sit for 5 minutes to form a flax egg.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until softened, approximately 3 minutes.
03 - In a food processor, combine cooked lentils, sautéed onion and garlic, rolled oats, breadcrumbs, tomato paste, nutritional yeast, flax egg, smoked paprika, oregano, cumin, salt, and pepper. Pulse until mixture holds together while maintaining some texture.
04 - Form mixture into 16 golf ball-sized balls and place 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. Add chopped onion and minced garlic, sauté 2 to 3 minutes. Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and 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 and a pinch of salt. Sauté for 2 to 3 minutes until tender. Drain any excess liquid.
07 - Add baked lentil meatballs to marinara sauce and simmer for 5 minutes to warm through.
08 - Divide zucchini noodles among plates. Top with lentil meatballs and spoon marinara sauce over. Garnish with fresh basil or vegan parmesan if desired.
