Writing by Dr. Dannielle Blumenthal

Ingredients
12 ounces dry lentils
48 ounces water
2 cups rolled oats
1 cup crushed walnuts
1 large onion finely diced
1 cup pizza sauce and ketchup (approximate measure)
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon seasoned salt
2 tablespoons olive oil for drizzling

Instructions
Combine the 12 ounces of dry lentils and 48 ounces of water in a large pot to maintain the 1:4 ratio. Bring to a boil then reduce heat and simmer for approximately 1 hour until the lentils are completely mushy and the water is absorbed.

In a blender or vegetable chopper, pulse the cooked mushy lentils with the oats, crushed walnuts, diced onion, pizza sauce and ketchup, onion powder, garlic powder, and seasoned salt. Mix thoroughly until the texture is uniform and holds together.

Preheat your oven to 350 degrees Fahrenheit.

Grease a large baking tray.

Scoop the mixture and form it into 36 equal-sized balls.

Place the balls on the prepared tray. Bake in the preheated oven for 22 minutes then remove the tray and drizzle a little olive oil over the top of each meatball to help them crisp.

Return to the oven and bake for the remaining 23 minutes for a total bake time of 45 minutes until the meatballs are firm and slightly browned.

Nutrition Information

Serving size: 4 meatballs (makes 9 servings in total)

• Calories: 295
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 560mg
• Total Carbohydrate: 38g
• Dietary Fiber: 10g
• Sugars: 7g
• Protein: 12g
  

Edited and with nutrition information by Gemini AI. Photo by the author.