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Spaghetti and Lentil Meatballs
- Yield: Serves 4–6 1x
Description
Air-frying these easy lentil “meatballs” helps them hold together in the sauce and gives them a nice crisp exterior (there’s also a baking option in the notes). Not only does this dish hit all of those comfort food buttons, it’s also so affordable. And a bonus? It’s much more environmentally friendly than traditional ground beef meatballs. Nutritional yeast is our easy plant-based hack for adding a little extra protein and loads of cheesy flavor.
Ingredients
- 2 14-oz cans lentils, drained and rinsed
- 1 cup instant oats
- 1/2 cup nutritional yeast
- 1 24-oz jar marinara sauce, divided
- 2 tsps garlic powder
- 1 tsp vegetable bouillon paste
- 1 tsp Italian seasoning
- 12 oz spaghetti
- 3 Tbsps plant-based butter or olive oil
- 4 cloves garlic, minced
- 1/4 tsp crushed red pepper
Instructions
- In a large bowl, mash the lentils with a fork until mostly crushed, but with some still intact. Add the oats, nutritional yeast, 3/4 cup of the marinara sauce, garlic powder, bouillon paste, and Italian seasoning. Mix well to combine.
- Roll the mixture into 20 1 1/2-inch balls and transfer to the lightly greased basket of an air fryer without overcrowding. Spritz all over with cooking spray. Air-fry at 400°F, shaking the basket halfway, until browned and firm, about 14 minutes.
- Meanwhile, in a large pot of salted water, cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- In a large deep skillet, melt the butter over medium heat. Fry the garlic and crushed red pepper until fragrant, about 30 seconds. Add the remaining marinara sauce. Cook, stirring occasionally, until hot and bubbling, about 3 minutes.
- Add the cooked lentil balls and the pasta to the pan, tossing very gently to coat. Add in a few tablespoons of the reserved pasta water to thin to desired consistency.
Notes
Garnish with chopped fresh parsley or basil and some plant-based Parmesan cheese (or an extra sprinkle of nutritional yeast), if desired.
You can freeze the lentil balls after shaping them for up to 4 weeks. Just thaw in the fridge overnight before cooking.
Don’t have an air fryer? Arrange the lentil balls on a parchment paper–lined baking sheet and spritz with cooking spray. Bake as directed, turning once halfway through.
For more plant-based cooking ideas, see our full Cheat Sheet for Less Meat.
