Mitzi Dulan – America's Nutrition Expert
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Lentil Meatballs with Zoodles
by Mitzi Dulan, RD, America’s Nutrition Expert®
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I recently attended a wonderful event in NYC for a client of mine, Victoria Fine Foods, where I helped them launch their #ReadYourLabel campaign. For every share of their Facebook postVictoria Fine Foods will donate a $1 (up to $10K) to Spoons Across America, a non-profit that teaches healthy eating habits to kids. We were served lunch and I was totally blown away by the tastiness of the lentil meatballs served with celery noodles and my favorite marinara sauce, Victoria.

So, I decided to try to create my own yummy lentil meatball recipe. I think you will agree that these are amazing. I was also inspired to buy my own spiralizer after all the foodies at my table were telling me about their own spiralizer creations. I bought mine on Amazon.

Below is the result of my new recipe creation and to be very honest, the Easy Lentil Meatballs with Zoodles, which are made with the new Victoria Marinara Sauce  with Avocado Oil is so good that I have a little trouble controlling my portions! The good news here is you know exactly what you are putting into your body with clean, simple ingredients. You are also cutting your carbs with the zoodles and by using a marinara sauce with no added sugar. Victoria is also the first company to use avocado oil in their marinara sauce. Avocado oil is high in monounsaturated fats and vitamin E. There is also good research that shows eating avocado products boosts the absorption of the other nutrients you are eating with it.




Lentil Meatballs with Zoodles

Yield: 4


  • 1 jar Victoria Marinara Sauce with Avocado Oil
  • 16 oz cooked lentils
  • 1 cup panko crumbs
  • 1/3 cup parmesan cheese
  • 1 egg
  • 2 tablespoons Italian seasoning (basil + oregano)
  • 3 cloves garlic
  • 1/4 cup parsley
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 2 medium zucchini

Preheat oven to 375. Mix together lentils, 3/4 cup panko bread crumbs, cheese, egg, Italian seasoning, garlic, parsley, and tomato paste in a medium bowl and then add to blender or food processor and pulse until well blended. Add oil to non-stick skillet on medium-high heat. Roll mixture into 1 1/2 inch round meatballs and then coat in remaining panko. Add to skillet and brown on all sides. After you brown on all sides, place on a baking sheet lined with non-stick foil and bake for 12-15 minutes. While baking use a spiralizer to make your zucchini noodles.

Disclosure: I am a spokesperson for Victoria. Opinions are my own.

What do you think?

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