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Cheesy Meatless Meatballs with Marinara

A comforting vegetarian option featuring crispy rice-and-lentil balls served with warm marinara sauce and melted cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups prepared brown and wild rice about 1 bag cooked
  • 1 cup cooked lentils
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 1/3 cup flour
  • 3 tablespoons seasoned breadcrumbs
  • olive oil for greasing and adding to mixture
  • marinara or tomato sauce for serving
  • cheese such as mozzarella or provolone for topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the cooked rice and lentils with minced garlic and cumin.
  3. Add flour and seasoned breadcrumbs to the mixture until crumbly.
  4. With wet hands, form the mixture into small egg-shaped balls. Add oil or water as needed to help them stick together.
Baking
  1. Place the meatballs on a baking sheet and top each with a knob of olive oil.
  2. Bake for 20 minutes, turning and adding more oil as necessary.
  3. Once toasted and warmed through, remove meatballs and place in individual oven-safe bowls.
  4. Cover the meatballs with tomato sauce and cheese.
  5. Bake on high broil until heated through and cheese is melted.

Notes

For extra softness, add a tablespoon or two of water with the tomato sauce while heating. Serve with extra marinara for dipping.