veggie BALLS!

Always on the lookout for good vegetarian recipes I first spied this on The Huff Post as part of their best recipes series.  Since we are only a household of 2, I immediately chopped the recipe in half… but if you are feeding an army or at least more than 2… you can easily double it.

Veggie Balls (makes about 20, adapted from here)

1 cup green lentils (rinsed and picked over)

1 medium onion diced

1 carrot, diced

1 stalk celery, diced

2 cloves garlic, minced

4 oz button mushrooms, chopped

2 eggs, beaten

1/4 c olive oil

1 1/2 tbsp tomato paste

1/2 c grated parmesan

1/4 c breadcrumbs

1/4 chopped parsley

1 tbsp fresh thyme, salt and pepper

1/4 c walnuts, chopped

In a medium sized pot cover lentils generously with water, bring to a boil and simmer 25 mins… until lentils are soft but not mush.. drain and cool.  Heat oil and saute onions, garlic, carrots, celery, thyme pinch salt and pepper, until vegetables are tender and starting to brown.  Add the tomato paste, combine, cook 1 minute then add the mushrooms and cook until all the liquid has absorbed, about another 10 mins.  Transfer mixture to a bowl and cool, then add lentils, mix to combine.  Add eggs, breadcrumbs, parsley, parmesan and walnuts, mix well by hand, then refrigerate 30 mins.

Preheat oven to 400F

Using oiled hands, shape mixture into 1 – 1/2 inch balls (this should make about 20… golf ball sized) place on oiled baking sheet and roast 30 mins, until firm and cooked through… We ate ours drizzled with chimmichurri sauce.. recipe here.  These would also make great veggie burgers… I am going to try this recipe again, shape the balls into patties, pre cook and then try them on the grill.





One Comment

  1. Posted February 3, 2014 at 10:27 pm | Permalink

    thank for sharing i’ll wait you update soon.

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