Vegetarian Cheese-Stuffed Meatballs
Indulge in the irresistible flavor of Vegetarian Cheese-Stuffed Meatballs, a hearty and satisfying twist on a comfort food classic. Made with protein-packed brown lentils, crunchy walnuts, and fresh herbs like basil and parsley, these plant-based meatballs are bursting with savory goodness. Each meatball is carefully stuffed with a gooey cube of whole milk mozzarella cheese, creating an ooey-gooey surprise in every bite. Baked to perfection in rich, tangy marinara sauce, this vegetarian dish combines golden-browned edges with a soft, cheesy center. Perfect as a main dish or served as an appetizer, these easy-to-make cheese-stuffed meatballs will delight vegetarians and meat-lovers alike. Ready in under an hour, they’re ideal for weeknight dinners or cozy gatherings. Try them over spaghetti, with crusty bread, or as an indulgent snack!
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Ingredients
- 1 cup cooked brown lentils
- 0.5 cup walnuts
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh basil leaves
- 0.25 cup fresh parsley
- 1 egg
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces whole milk mozzarella cheese, cubed
- 2 tablespoons olive oil
- 2 cups marinara sauce
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
In a food processor, combine the cooked lentils, walnuts, and breadcrumbs. Pulse until the mixture resembles a coarse meal.
Step 3
Add Parmesan cheese, basil leaves, parsley, egg, garlic, oregano, salt, and black pepper to the food processor. Blend until well combined and the mixture holds together when pressed.
Step 4
Form the mixture into approximately 16 meatballs, about 1.5 inches in diameter, making sure each meatball is strongly packed.
Step 5
Take a cube of mozzarella cheese and press it into the center of each meatball, then reshape the mixture around the cheese to fully encase it.
Step 6
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
Step 7
Transfer the browned meatballs to the prepared baking sheet.
Step 8
Pour the marinara sauce over the meatballs, ensuring they are well-coated.
Step 9
Bake in the preheated oven for 20 minutes, or until the meatballs are firm and heated through.
Step 10
Remove from oven and allow to cool slightly before serving. Enjoy these vegetarian cheese-stuffed meatballs warm with additional marinara sauce if desired.
Nutrition Facts
| Serving size | (1217.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2399.7 |
| Total Fat 149.1g | 0% |
| Saturated Fat 48.4g | 0% |
| Polyunsaturated Fat 32.7g | |
| Cholesterol 414.2mg | 0% |
| Sodium 5497.6mg | 0% |
| Total Carbohydrate 158.6g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 30.6g | |
| Protein 117.2g | 0% |
| Vitamin D 96.6IU | 0% |
| Calcium 1852.6mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 1401.7mg | 0% |
Source of Calories