Cheesy Meatless Meatballs with Marinara

Name: Cheesy Meatless Meatballs with Marinara
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
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

Recipe GLPR34d7af7532360a

Main Course

40 min

645 cal

Servings: 2

Microwave

Oven

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4.25

This is a straightforward weeknight dish that hits the mark on availability and cost. Rice, lentils, breadcrumbs, garlic, cumin, cheese, olive oil, marinara, and mozzarella are all standard stock at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI across Charlotte—no special trips needed. The real time commitment runs closer to 50 minutes once you account for simmering the lentils and letting the formed meatballs hold together in the fridge for even a few minutes, so budget accordingly if you are cooking on a tight schedule. The dish reheats well and feeds two generously, though the texture depends on getting the lentil-to-rice ratio right, and the cumin can overpower if you are not careful with seasoning.