VEGGIE BALLS
The staff at The Meatball Shop in Manhattan eat these around the clock. You'll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach. You can also top with Spinach-Basil Pesto. And when it comes to kids, this is a great and tasty way to sneak in more veggies.
Provided by Tara Parker-Pope
Time 2h15m
Yield About 2 dozen 1 1/2-inch meatballs.
Number Of Ingredients 15
Steps:
- Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and allow to cool.
- Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium- high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
- Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
- Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9- x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and in even rows vertically and horizontally to form a grid.
- Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 136 milligrams, Sugar 2 grams, TransFat 0 grams
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