Quinoa Lentil Meatballs

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 167.2
  • Total Fat: 4.6 g
  • Cholesterol: 72.4 mg
  • Sodium: 279.0 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 10.6 g

View full nutritional breakdown of Quinoa Lentil Meatballs calories by ingredient
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Whole foods for those who are eating to much soy. Whole foods for those who are eating to much soy.
Number of Servings: 7


    1.5 cups cooked lentils, pureed
    1 cup cooked quinoa
    2 large eggs, lightly beaten
    2/3 cup plain breadcrumbs
    1/2 cup part skim ricotta cheese
    1/4 cup grated Parmesan cheese
    1 1/2 teaspoon chopped parsley
    Salt and freshly ground pepper, to taste


Marinara sauce, optional

Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight.

When ready to cook, shape mixture into 1 1/2-inch balls. I used a melon bal tool to form the meatballs.

You have two cooking options:

1) Heat about 1/2-inch of oil in a nonstick skillet over medium heat. Add
shaped "meatballs" and cook until browned all around, turning only once. Transfer to a paper towel-lined plate and let excess drain off.
2) In a 375 degree oven, place meatballs on a nonstick pan and bake for 30 -40 minutes rotating meatballs every 10 minutes. Cooking time depends on meatball size.

After cooking, add to simmering marinara sauce if serving immediately, or store in a tightly covered container up to three days.

Serving Size: Makes 7 servings of 4

Number of Servings: 7

Recipe submitted by SparkPeople user MIKET78.

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