Vegetarian Meatballs
Vegetarian Meatballs requires around 2 hours and 10 minutes from start to finish. This recipe serves 24 and costs 60 cents per serving. This hor d'oeuvre has 167 calories, 7g of protein, and 10g of fat per serving. Head to the store and pick up eggs, basil leaves, salt, and a few other things to make it today. 20 people found this recipe to be tasty and satisfying. It is brought to you by Foodnetwork. With a spoonacular score of 74%, this dish is solid. Try Vegetarian "meatballs", Greek Vegetarian Meatballs, and Vegetarian Swedish Meatballs for similar recipes.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 110 minutes
Ingredients:
4 cups baby spinach leaves
2 cups basil leaves
1/2 cup breadcrumbs
8 ounces button mushrooms, sliced (about 3 cups)
2 carrots, chopped (about 1 cup)
2 stalks celery, minced (about 1 cup)
2 cups green lentils
3 eggs
1 clove garlic, minced
1/4 cup plus 2 tablespoons olive oil
1/2 cup olive oil
1 large onion, chopped (about 2 cups)
1/8 cup grated Parmesan
1/2 cup grated Parmesan
1/2 bunch parsley, chopped (about 1/2 cup)
1 teaspoon salt
2 teaspoons salt
4 sprigs thyme, picked (about 1 tablespoon)
3 tablespoons tomato paste
1/8 cup walnuts
1/4 cup chopped walnuts
Equipment:
oven
pot
frying pan
colander
mixing bowl
baking pan
bowl
food processor
Cooking instruction summary:
Preheat the oven to 400 degrees F. In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes. Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes. When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool. In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes. Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another. Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto. Preheat the oven to 350 degrees F. Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool. Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water. Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water. Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor. Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.
Step by step:
1. Preheat the oven to 400 degrees F.
2. In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
3. Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
4. When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes.
5. Remove vegetables from frying pan and set aside to cool.
6. In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto.
7. Mix until well combined.
8. Place the mixture in the refrigerator to cool completely, about 25 minutes.
9. Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly.
10. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly.
11. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
12. Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray.
13. Serve with pesto.
14. Preheat the oven to 350 degrees F.
15. Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
16. Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
17. Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
18. Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
19. Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.
Nutrition Information:
covered percent of daily need
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