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Preheat oven to 400°F
In a large bowl toss together tomato halves along with 1 tsp Italian seasoning, 1 tsp of salt and 1/4 cup olive oil
Arrange tomatoes on a large baking sheet cut side up, set aside.If using dried lentils, place them into a small saucepan set over medium-high heat
Cover them plenty of with water, about 4 inches
Bring them to a boil before turning the heat to medium-low and simmer, uncovered, for about 20 minutes, until they are tender but not mushy
Drain any excess water and set aside.Pulse the mushrooms in a food processor until they are about the size of peas
Heat 1 tablespoon oil in a large pan set over medium-high heat
When the oil is hot, add the onion and sauté for about 3 minutes, until translucent
Add garlic and the pulsed mushrooms and sauté for 3-4 more minutes until the moisture has burned off and the garlic is fragrant
Remove the skillet from the heat and transfer the contents back into the food processor along with the lentils
Pulse until combined, about 20 pulses scraping down halfway through
In a large bowl combine mushroom lentil mixture along with panko bread crumbs, 2 teaspoons of Italian seasoning, cayenne, 1 ½ teaspoons salt, eggs and parmesan cheese and stir to combine
Roll the mixture into 1 ½ (2 tablespoons) balls, about 24 and arrange them on another baking sheet
Lightly brush or spray the meatballs with about 1 tablespoon of olive oil or cooking spray.Bake the meatballs and tomatoes for 30 minutes, rotating the 2 baking sheets and flipping the meatballs at the 15 minutes mark.Once tomatoes and meatballs are roasted toss them together with cooked spaghetti, ¼ cup of olive oil, fresh basil and freshly grated parmesan cheese.