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Veggie Balls

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Introduction

Discover the delightful world of plant-based cuisine with our Veggie Balls recipe. Packed with a variety of nutritious vegetables and lentils, this dish is not only hearty but also caters to those seeking flavor without meat.

Tips for this Recipe

To achieve the perfect veggie ball consistency, ensure all ingredients are well-blended. Chop vegetables finely and precook lentils if necessary to meld flavors effectively.

Why you will love this recipe

The Veggie Balls offer a perfect balance of taste, texture, and health benefits. Their customizable nature allows for creative twists while maintaining the essence of classic veggie balls—a dish loved by many vegetarians and meat-eaters alike.

Ingredients

  • 2 cups lentils
  • 1/4 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
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup bread crumbs
  • 1/2 cup chopped fresh parsley
  • 1/4 cup finely chopped walnuts

Adviced Equipment

  • Hand Mixer or Food Processor
  • Silicone Baking Mat or Silpat-Lined Baking Sheet
  • Cookie Scoop or Ice Cream Scooper
  • Mixing Bowls (2-3)
  • Measuring Cups & Spoons
  • Kitchen Scale (optional)
  • Cutting Board & Knife Set
  • Food Storage Containers (e.g., Tupperware)
  • Parchment Paper
  • Spatula or Wooden Spoon Set
  • Oven Mitts or Pot Holders

History of the Recipe

The concept of using legumes and vegetables to create a protein-rich, flavorful dish dates back centuries. Veggie balls are inspired by global plant-based recipes that focus on maximizing nutrition while minimizing environmental impact.

Fun Facts about this Recipe

Did you know? The use of legumes as a meat substitute is gaining popularity due to their low carbon footprint and versatility. Veggie balls represent an innovative fusion, blending traditional flavors with modern dietary trends.

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Veggie Balls

Veggie Balls

amanda

Equipment

  • - Hand Mixer or Food Processor: For efficiently blending and mixing ingredients into a smooth batter.

  • - Silicone Baking Mat or Silpat-Lined Baking Sheet: To prevent sticking when baking veggie balls on the pan.

  • - Cookie Scoop or Ice Cream Scooper: For evenly portioned veggie balls, ensuring consistent cooking times and sizes.

  • - Mixing Bowls (2-3): For separate preparation of ingredients like mixing wet and dry components separately to achieve the right consistency.

  • - Measuring Cups & Spoons: Essential for precise measurement of ingredients, especially when working with portions critical to recipe results.

  • - Kitchen Scale (optional): For accurate weighing of ingredients if preferred or required by specific aspects of the recipe.

  • - Cutting Board & Knife Set: Useful for preparing vegetables and other ingredients into fine pieces, depending on the recipe's needs.

  • - Food Storage Containers (e.g., Tupperware): For storing raw ingredients or prepped components to keep them fresh until needed in the cooking process.

  • - Parchment Paper: Useful for lining baking sheets if your recipe recommends it, aiding in easy cleanup and preventing sticking without needing non-stick sprays.

  • - Spatula or Wooden Spoon Set: Essential for stirring ingredients during mixing and handling the veggie balls when placing them on baking sheets.

  • - Oven Mitts or Pot Holders: For safely managing hot items from ovens and pans, ensuring kitchen safety throughout your cooking process.

Ingredients

  • 2 cups lentils

  • 1/4 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

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup bread crumbs

  • 1/2 cup chopped fresh parsley

  • 1/4 cup finely chopped walnuts

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 3

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.
4

Instruction 4

Preheat the oven to 400°F.
5

Instruction 5

Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
6

Instruction 6

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 place them in even rows vertically and horizontally to form a grid.
7

Instruction 7

Roast for 30 minutes, or until the meatballs are firm and cooked through.
8

Instruction 8

Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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