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


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.