VEGGIE BALLS
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 vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes. Preheat the oven to 400°F. Drizzle the remaining 2 tablespoons olive oil into a 9x13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. Roll the mixture into round, gold 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 place them 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.
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Imran Farabi
[email protected]Overall, these veggie balls were a good experience. I'd recommend them to anyone looking for a healthy and tasty meatless meal.
Humayun Sk Humayun Sk
[email protected]These veggie balls were a fun and easy recipe to try. My kids loved them!
Nasiminyu Peace
[email protected]Not bad! The veggie balls were a bit bland, but the sauce was flavorful. I'll try adding some more herbs and spices next time.
mnbvcx mnbvcx
[email protected]These veggie balls were a bit too dry for my taste. I think I may have overcooked them. But the flavor was good.
Vhuhwavho Moshia
[email protected]I'm not usually a fan of veggie balls, but these ones were surprisingly good. They're moist and flavorful, with a nice crispy crust. I'll definitely be making them again.
Salo Salopuyt
[email protected]Just made these veggie balls and they turned out great! The recipe was easy to follow and the balls were cooked perfectly. They're a great healthy alternative to traditional meatballs.
William Cashaw
[email protected]These veggie balls were a hit with my family! They're easy to make and packed with flavor. I especially love the crispy texture on the outside. Will definitely be making these again.