Cheesy Meatless Meatballs with Marinara
Ingredients
- 12 cups 2 cups bag prepared brown and wild rice, such as Uncle Ben’s (about cooked)
- 1 cup 1 cup cooked lentils
- 1 garlic clove, minced
- 1/2 teaspoon 1/2 teaspoon cumin
- 1/3 cup 1/3 cup flour
- 3 tablespoons 3 tablespoons seasoned breadcrumbs
- olive oil
- marinara or tomato sauce
- cheese
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Instructions
- Preheat oven to 350 degrees.
- Mix rice and lentils in a bowl with the garlic and cumin. Add the flour and breadcrumbs. The mixture will be crumbly.
- Fill a bowl with warm water. Dip your hands in the water; with wet hands, form the crumbly mixture into small egg shaped balls. Add a few drops of oil or water to each meatball as you shape it to help it stick together. Place meatballs on a baking sheet and top each with a knob of oil.
- Bake for 20 minutes, turning and adding more drizzles of oil as necessary.
- When toasted on the outside and warmed through, remove from oven and place individual oven-safe bowls. Cover with tomato sauce and cheese and bake on high broil (or microwave) until heated through and cheese is melted.
Source
Original recipe: View Original
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