Preheat your oven to 350 degrees F and start working on your mixture for the meatballs.
Add lentils to a large bowl along with the Minute Brown Rice, onion, oats, cheese, flax egg, tomato sauce, and seasonings. Mix really well until it's all combined. It may work best to use your hands to be sure everything gets worked together.
Once mixed, begin forming into golf-ball-sized meatballs and placing in a baking sheet prepared with non-stick spray. The spray is important or your meatballs will stick to the pan!
Place in the hot oven for 25 minutes, taking them out about half way through and gently turning them over to be sure they brown on both sides.
During the second half of the baking, it's time to make the sauce. Combine all sauce ingredients in a large skillet. (You'll want to use one that is large enough to place all your meatballs in without crowding them or having to layer them on top of each other.) Whisk all ingredients together, bringing to a boil. Once it starts to boil and thicken up, it's likely your meatballs will be browned and ready to be placed in the sauce.
Very gently add the meatballs to the sauce, spooning sauce over the tops. Cover and let boil for about 10 minutes. You'll want to gently stir the sauce and meatballs every so often just to ensure that they aren't sticking to the bottom of the pan.
Once the sauce has thickened, the meatballs are ready to serve. You can either serve plain with skewers for an appetizer or on top of a bed of rice or quinoa for a full meal.
Nutritional Information is based off of the recipe making 24 meatballs - 2 balls per serving