introduction
These Cheesy Meatless Meatballs with Marinara are warm, simple, and filling. They use brown and wild rice and lentils for a chewy center and melt of cheese for a nice bite. If you like warm cheese dishes, try this baked brie with fig jam for another easy appetizer.
why make this recipe
This recipe is quick, uses simple store items, and makes a meat-free meal that feels like comfort food. It is good for busy nights and for feeding people who like soft, cheesy bites.
how to make Cheesy Meatless Meatballs with Marinara
Ingredients :
- 1 bag prepared brown and wild rice (about 2 cups cooked)
- 1 cup cooked lentils
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- 1/3 cup flour
- 3 tablespoons seasoned breadcrumbs
- olive oil
- marinara or tomato sauce
- cheese
Directions :
- Preheat oven to 350 degrees.
- Mix rice and lentils in a bowl with the garlic and cumin.
- Add flour and breadcrumbs to the mixture until crumbly.
- With wet hands, form the mixture into small egg-shaped balls, adding oil or water as needed to help them stick together.
- Place meatballs on a baking sheet and top each with a knob of oil.
- Bake for 20 minutes, turning and adding more oil as necessary.
- Once toasted and warmed through, remove and place in individual oven-safe bowls.
- Cover with tomato sauce and cheese.
- Bake on high broil (or microwave) until heated through and cheese is melted.
- The meatballs will be firm and crispy on the outside but will soften when heated with the tomato sauce.
- For extra softness, add a tablespoon or two of water with the tomato sauce while heating.
how to serve Cheesy Meatless Meatballs with Marinara
Serve hot in small bowls with extra sauce. They go well with bread, salad, or pasta. You can also put them on a sandwich roll for a meatless meatball sub.
how to store Cheesy Meatless Meatballs with Marinara
Cool to room temperature, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave with a little extra sauce or water to keep them soft.
tips to make Cheesy Meatless Meatballs with Marinara
- Wet your hands before forming balls to keep the mix from sticking.
- Use a little oil on the baking sheet and on the tops for even browning.
- If the mix feels too loose, add a bit more flour or breadcrumbs.
- For softer meatballs, add water to the sauce before heating.
variation (if any)
Add chopped herbs like parsley or basil to the mix for fresh flavor. Swap cheese types like mozzarella or provolone for different melt and taste. You can also use cooked quinoa instead of rice for a different texture.
FAQs
- Are these meatballs gluten-free? Not as written. Use gluten-free breadcrumbs and gluten-free flour to make them gluten-free.
- Can I make them ahead? Yes. Form and bake the meatballs, then cool and store in the fridge. Reheat with sauce when ready to eat.
- Can I freeze them? Yes. Freeze cooked meatballs in a single layer on a tray, then move to a bag. Reheat from frozen in sauce until hot.
- What cheese works best? Mild melting cheeses like mozzarella or fontina work well for a gooey center.
Conclusion
These meatless meatballs are easy to make, warm, and cheesy. For a related take on meatless dishes and more ideas, see the Meatless Meatballs in Marinara Sauce recipe at NYT Cooking.