Meal-Prep Series: Mushroom Lentil “Meatballs”
I think you’ll be hard-pressed to miss the meat in this recipe!
When I had my son in LA, we were fortunate to have the most amazing and nutritious meals delivered to our door every week by a chef-turned-friend, Derrick Reed. We regularly requested these mushroom lentil “meatballs” and I begged him for the recipe once we left LA. In the coming weeks I’ll be sharing an interview with Derrick on postpartum nutrition but in the meantime, I highly encourage you to make this recipe.
Lentils are an underrated superfood, packed with essential nutrients like protein, iron, and folate. They aid in postpartum recovery, providing sustained energy to navigate through sleep-deprived days. Iron-rich lentils promote healthy blood circulation, helping prevent postpartum fatigue and supporting breastfeeding moms' increased nutrient needs.
Mushrooms are a great vegetable, especially for non-vegetarians as they can provide some meatiness. These fungi are a source of vitamin D, crucial for bone health and immune function—both vital during postpartum recovery. Furthermore, mushrooms contain antioxidants that protect cells from oxidative stress, promoting overall well-being during postpartum time.
Happy eating!
Mushroom Lentil Meatballs
Ingredients
8 oz brown button mushrooms, diced
½ cup brown or green lentils, cooked
1 large carrot, diced
¼ of an onion, diced
2 cloves of garlic
1 tsp dried fennel (or Italian seasoning or oregano)
rough handful of fresh parsley
rough handful of fresh basil
¼ cup of quick oats
¼ cup grated Parmesan-Reggiano
¼ cup Italian breadcrumbs
1 egg
½ cup low moisture mozzarella
favorite marinara sauce, jarred or homemade
Instructions
Preheat oven to 400 degrees Fahrenheit
Cook lentils as directed by package, drain and reserve for later use.
For the “meatballs”, small dice the mushrooms and cook over medium high heat until liquid has evaporated and mushrooms are cooked through.
Once mushrooms reach desired donees, add in carrots, onions, garlic and dried herbs. Cook until onions & carrots are translucent and aromatic. Remove from heat and mix in finely chopped basil and parsley, then allow mixture to cool.
When the mixture has completely cooled, mix in oats, Parmigiano-Reggiano, Italian breadcrumbs, eggs, and lentils.
Shape into one inch balls and bake at 400F for 14 minutes.
In a large oven safe pan, spoon in a thin layer of tomato sauce to cover the entire surface of the pan followed by now-cooked mushroom “meatballs”. Add remaining sauce on top* and sprinkle with low moisture mozzarella, cover, and bake at 400F until cheese is nice and melted, roughly 12 minutes. Remove covering and allow to cool slightly before portioning.
preparation notes
*If you have it, you can add some riced cauliflower to the remaining marinara sauce and mix it into the sauce to spoon on top of the meatballs before baking with cheese. Otherwise you can serve this dish on top of your favorite cooked pasta.
Andrea Yates at Caring for You Doula is a postpartum doula based in Hoboken, NJ, serving families across northern NJ- Hudson, Essex, Bergen, and Union Counties. She is passionate about nutrition for new moms, the postpartum period, and helping parents navigate this time with confidence and ease. Contact her today to set up a free consultation on how she can help care for you and your family during this amazing time.
