Serves 2
40 min
Cheesy Meatless Meatballs with Marinara
Recipe GLPR34d7af7532360a
Hearty vegetarian meatballs made from a savory blend of brown and wild rice, cooked lentils, garlic, and cumin, bound with breadcrumbs. Baked until golden and topped with marinara sauce and melted cheese for a satisfying, meat-free main course.
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Ingredients
2 cups cooked brown and wild rice
1 cup cooked lentils
3 tablespoons seasoned breadcrumbs
1 garlic clove, minced
½ teaspoon ground cumin
¼ cup grated cheese, such as cheddar or mozzarella
Olive oil, as needed
Water as needed for shaping
1 cup marinara sauce or tomato sauce
¼ cup shredded mozzarella cheese for topping
Directions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked brown and wild rice, cooked lentils, minced garlic, and ground cumin. Mix well.
Add the seasoned breadcrumbs and ¼ cup grated cheese to the rice and lentil mixture. Stir until just combined; the mixture will be slightly crumbly.
Fill a small bowl with warm water. Wet your hands with the water to prevent sticking. Working in batches, gently form the mixture into 12 to 16 small egg-shaped balls, wetting your hands as needed to help the mixture hold together. Lightly drizzle a few drops of olive oil or water on each ball as you shape it to improve cohesion.
Arrange the meatballs on a baking sheet lined with parchment paper. Lightly drizzle each meatball with olive oil.
Bake for 20 minutes, gently turning the meatballs halfway through and drizzling with a little more olive oil as needed. They are done when the exterior is lightly toasted and the inside is warmed through.
Divide the baked meatballs between two oven-safe bowls or serving dishes. Pour the marinara sauce over the meatballs and top each portion with ¼ cup shredded mozzarella cheese.
Place the bowls under the oven broiler on high heat for 2 to 3 minutes, or microwave on high for 1 to 2 minutes, until the cheese is melted and the sauce is heated through. Serve immediately.
