Making meatballs is one of my favorite cooking activities. It's not a quick meal to whip up, but it's an enjoyable one. When I was a nanny, the family I worked for loved the turkey meatballs I baked—it became a bi-weekly request. I also loved the turkey-balls so much that I frequently made them for myself. I decided to put a plant-based spin on my favorite meatballs. Using lentils, quinoa, and more, below is the recipe for lentil meatballs that I paired with a marinara sauce.

  • 1 cup lentils
  • 1 cup gluten-free rolled oats
  • 1/2 cup full-cooked quinoa
  • 1 tablespoon garlic
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/2 yellow onion
  • Spinach

  • Combine lentils with 2 cups water in a pot, boil for 30 minutes until lentils are very soft, drain if needed
  • Cook 1 cup quinoa with 2 cups water in a pot for about 10 minutes or until water is fully absorbed
  • Blend rolled oats in a mixer until a powder
  • Chop desired amount of spinach and saute in a pan with onion, adding salt and pepper for taste
  • In a bowl combine 1/2 cup fully-cooked quinoa, lentils, sauteed spinach and onions, oats, garlic, cumin, black pepper, and sea salt, mixing well
  • Place bowl in fridge for an hour or longer

  • Pre-heat oven to 400°F
  • Roll meatball mixture into golf ball size or smaller, dabbing oil on palms to prevent mixture from sticking to hands
  • Place an inch apart from each other on a baking sheet
  • Place in oven and bake for 50 minutes


  • 3 tomatoes
  • 1/4 cup water
  • 1 cup water
  • 1 teaspoon garlic
  • 1 teaspoon pepper
  • 1 tablespoon parsley
  • 1 tablespoon oregano
  • 1/2 tablespoon coconut oil
  • 1/2 teaspoon sea salt
  • Juice from 1/2 a lemon

  • Blend tomatoes and water in a mixer
  • Pour into pot and add remaining ingredients
  • Cook for 30-60 on medium heat, stirring occasionally