Veggie Balls

Veggie Balls

Time 2 hour 15 minutes Yield About 2 dozen 1 1/2-inch meatballs.

Ingredients

• 2 cups lentils
• ¼ cup plus 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 garlic clove, minced
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 3 tablespoons tomato paste
• 8 ounces button mushrooms, wiped clean and sliced
• 3 large eggs
• ½ cup grated rennet-free Parmesan cheese
• ½ cup bread crumbs
• ½ cup chopped fresh parsley
• ¼ cup finely chopped walnuts

Preparation

• Step 1

  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.
• Step 2

  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.
• Step 3

  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.
• Step 4

  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.
• Step 5

  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.
• Step 6

  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.