Lentil and Quinoa Meatballs
Ingredients
- 1 cup uncooked lentils
- 1/2 cup uncooked quinoa
- 1/4 cup gluten-free oats
- 1/4 cup nutritional yeast
- 1/2 onion
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 tablespoon coconut aminos
- Oil, as needed
- 2 cups marinara sauce
- 1/4 cup water
Preparation
Cook quinoa and lentils according to package instructions.
Dice and sauté the onion in a little oil.
Once quinoa and lentils are cooked, combine with oats and nutritional yeast in a food processor and pulse until well combined.
Add the mixture to a bowl along with spices, onions, and coconut aminos.
Mix together with a spatula until a dough forms.
Heat a skillet over medium-low heat.
Form balls with the dough, add a little oil to the hot skillet, add the balls, cook for 6 minutes, rotate, and cook for 6-8 more minutes until outsides are browned.
Turn down heat to simmer, then add 2 cups marinara sauce and 1/4 cup water.
Let simmer for 3-4 minutes.
Serve with pasta, zoodles, or as desired.
