“I didn’t know veggies could be so filling!”

That’s what Phil, one of my dinner guests, told me after scarfing down these delicious veggie balls. B echoed that, telling me that they satisfied what he thought was his need for a meaty Italian meal. But enough of their testimonials, here’s what I loved about these guys. They’re versatile enough to make with pasta, in a sandwich, or over a salad, but they’re hearty enough to be a meal all their own. And they’re healthy! It’s lentils, veggies, herbs, walnuts and eggs.

So where did I find the recipe?

Instagram, duh. My little brother Brian posted a picture of the meal he cooked with his girlfriend Tiffany and straight away I emailed him, inquiring. He sent me the link to The New York Times Thanksgiving special where she found it, along with his expert edits. Turns out you only need two eggs (not three) to hold these balls together. He also told me to mix it up with different veggies — but I stuck with the ones listed for my first go-round.

If you give it a whirl — and you should! — please let me know what other veggies you try. If you have a meat-eater at home — someone you’re trying to win over with the goodness of the veggie life — make these. They are the most meatball tasting meatless meatballs they’ll ever have.

[And who are those guys in my kitchen, filming me cook, you ask? Stay tuned, as they say.]