my baby bro’s veggie balls

finished balls“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 said the same… and I was thrilled, because I definitely want to make these again soon. Next time, maybe I’ll try ‘em with pasta, in a sandwich, or over a salad. The best part is, 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, naturally. My little brother Brian posted a picture of the meal he cooked with his girlfriend Tiffany and straight away I asked him about in an email. He sent me the link to The New York Times Thanksgiving special where she found it and I was off to the races.

He said next time he’s gonna try it with different vegetables — zucchini perhaps? — but the ones in this recipe were perfect. 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.

cut mushrooms w:knife

veggies sauteeing

me rolling balls

nowthisnews crew cooking

My Baby Bro’s Veggie Balls

SERVES FOUR OR MORE

Ingredients

  • 2 cups lentils, cooked (or 1 box of Trader Joe’s pre-cooked lentils)
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 2 TBSP minced garlic
  • 1 small can tomato paste
  • 8oz button mushrooms, sliced
  • 3 eggs
  • 1/2 cup breadcrumbs
  • 1/2 cup parsley, chopped
  • 1/2 cup walnuts, finely chopped

Instructions

  1. Saute onion, carrot, celery and garlic until tender and starting to brown. Add tomato paste and stir for three minutes. Add mushrooms and stir, cook another three minutes. Transfer the mixture to a large bowl and allow to cool to room temperature.
  2. Preheat oven to 400 degrees.
  3. Add cooked lentils, eggs, parsley, breadcrumbs and walnuts to the veggie mixture and stir well with your hands. Place in the refrigerator for 25 minutes.
  4. Drizzle olive oil on baking sheet, then with your hands, roll the mixture into round, golf ball-size balls and place on dish. Allow about 1/2 inch between each one.
  5. Roast for 30 minutes and enjoy!

Notes

I prefer to serve it with a bit of tomato sauce, heated up.


A Recipe From Jamie Shupak | www.thetvdinner.com

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