Go Back

Saucy Beef and Lentil Meatballs

This flavorful recipe combines ground beef and lentils to create hearty meatballs that are both comforting and nutritious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 260
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 pound ground beef Using 80/20 ground beef is recommended for best flavor and moisture.
  • 1 cup cooked lentils (green or brown) If using dried lentils, cook them beforehand (15-20 minutes boiling).
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper, to taste
Cooking Ingredients
  • 1 jar marinara sauce (24 oz)
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine ground beef, cooked lentils, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, egg, Worcestershire sauce, oregano, paprika, salt, and pepper. Mix thoroughly.
  3. Using your hands, form the mixture into meatballs roughly the size of a golf ball.
  4. Place the meatballs evenly spaced on the prepared baking sheet.
Cooking
  1. Bake the meatballs in the preheated oven for about 20 minutes or until cooked through and browned.
  2. While the meatballs are baking, heat the marinara sauce in a large skillet over medium heat.
  3. Once the meatballs are done baking, gently place them into the sauce and let them simmer for an additional 10 minutes.
Serving
  1. Serve the meatballs over your favorite pasta, rice, or grain, garnished with fresh parsley.

Notes

These meatballs are excellent for meal prep. They can be refrigerated for up to 4 days or frozen for up to 3 months. Experiment with different spices or herbs to enhance flavor.