Vegetarian Meatball Recipe

Preheat your oven to 375°F (190°C).

In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes to form a gel-like consistency.

In a large mixing bowl, combine the cooked lentils, breadcrumbs, Parmesan cheese (if using), chopped parsley, chopped onion, minced garlic, Italian seasoning, salt, and black pepper.

Add the flaxseed mixture to the bowl and mix everything together until well combined. If the mixture is too wet, add a bit more breadcrumbs; if too dry, add a bit of water.

Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

Drizzle olive oil over the meatballs to help them crisp up in the oven.

Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and firm to the touch.

While the meatballs are baking, bring a large pot of salted water to a boil.

Add the spaghetti (or your choice of pasta) to the boiling water and cook according to package instructions until al dente.

In a saucepan, heat the marinara sauce over medium heat until warmed through.

Once the meatballs are done baking, remove them from the oven and let them cool slightly.

Drain the cooked pasta and toss it with the warmed marinara sauce.

Serve the pasta with the vegetarian meatballs on top, garnished with additional Parmesan cheese and fresh basil leaves if desired.