VEGGIE BALLS
The staff at The Meatball Shop in Manhattan eat these around the clock. You'll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach. You can also top with Spinach-Basil Pesto. And when it comes to kids, this is a great and tasty way to sneak in more veggies.
Provided by Tara Parker-Pope
Time 2h15m
Yield About 2 dozen 1 1/2-inch meatballs.
Number Of Ingredients 15
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 vegetables and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
- Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9- x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- 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 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.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 136 milligrams, Sugar 2 grams, TransFat 0 grams
VEGGIE BALLS
Provided by Daniel Holzman
Categories Mushroom Appetizer Bake Super Bowl Vegetarian Lentil Party Sugar Conscious Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 2 dozen 1 1/2-inch balls
Number Of Ingredients 15
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 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- 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.
- 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.
VEGGIE BALLS
Provided by Food Network
Time 1h10m
Yield 8 to 9 meatballs
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Mix together the breadcrumbs, eggs, cheese, chickpeas, pine nuts, raisins, garlic, parsley, salt, pepper, broccoli and cauliflower. Refrigerate for 15 minutes. Scoop and roll the mixture into about 2.5-ounce balls. Place on a greased baking sheet. Bake for 30 minutes.
VEGETARIAN MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h10m
Yield about 24 golf-ball-size meatballs
Number Of Ingredients 22
Steps:
- 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.
COPYCAT VEGGIE BALLS
Since the Covid lockdown, I haven't been able to go to IKEA® where they serve delicious veggie balls. So in the true self-assemble spirit that makes it so famous, I set out to make a clone. Mine are even better. The original has pea protein and kale, which I find expensive and gross, respectively. I made some changes to make it easier on the wallet and taste buds, then bake them. Some assembly required. Serve bowl-style with rice and your favorite sauce.
Provided by Buckwheat Queen
Categories Everyday Cooking Vegetarian Main Dishes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
- Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.
- Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.
- Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.
- Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.
Nutrition Facts : Calories 162.6 calories, Carbohydrate 30 g, Fat 1.7 g, Fiber 6.5 g, Protein 9.2 g, SaturatedFat 0.1 g, Sodium 341.7 mg, Sugar 4.7 g
VEGAN MEATBALLS
Lentils, brown rice, and mushrooms give these vegan meatballs flavor and substance. Serve with your favorite sauce and pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 2h25m
Yield Makes 21 meatballs
Number Of Ingredients 9
Steps:
- Bring rice and enough water to cover by 3 inches to a boil in a medium saucepan. Reduce heat, season with 1 tablespoon salt, and simmer 20 minutes. Add lentils and continue to simmer until lentils are tender, about 27 minutes. Drain and let cool.
- Meanwhile, pulse mushrooms and onion in food processor until minced. Heat a large skillet over medium-high. Add 1 tablespoon oil and mushroom mixture. Cook stirring occasionally until mushrooms have released most of their moisture and become golden around the edges of the pan, about 4 minutes. Transfer to a large bowl; stir in flaxseed. Let sit at least 5 minutes. Mix in lentils, brown rice, breadcrumbs, and parsley. Stir, pressing mixture against side of bowl with spoon to break up some of the lentils until the mixture clumps together. Season with salt and pepper.
- With wet hands, form mixture into 21 compact meatballs, each 1 1/2-inch in diameter. Chill at least 1 hour and up to overnight.
- Wipe out skillet; heat over medium high. Add remaining 3 tablespoons oil and meatballs. Cook turning frequently until browned all over, turning heat to medium if the pan starts to get too hot, about 10 minutes. Serve warm with pasta and sauce of your choice.
VEGGIE RICE BALLS
Make and share this Veggie Rice Balls recipe from Food.com.
Provided by najwa
Categories Rice
Time 50m
Yield 10 balls, 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook rice and lentils until soft, about 1/2 an hour.
- Meanwhile, in a large skillet sprayed with non stick cooking spray (or oil), cook onions until tender.
- Add the rest of the veggies and cook until very soft, about 20-25 minutes, adding water if needed.
- In a large bowl, combine hot rice and lentils with veggies, mash well.
- Add the rest of the ingredients and mix well.
- Form into 10 rice balls, or 4 patties to make veggie burgers, and refrigerate for 1/2 an hour.
- Fry in oil, turning frequently.
- Serve warm.
- I make veggie burgers and serve with a green salad.
TOFU VEGGIE BALLS
This Moosewood restaurant recipe could be a topper for spaghetti and marinara, a filling for a meatball sub or a bite-sized appetizer.
Provided by Mercy
Categories Soy/Tofu
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Sauté the garlic, onion, carrot, pepper, basil, fennel and oregano in the oil for 10 minutes or until tender.
- In a large bowl, beat the eggs, then add all other ingredients except the tofu.
- Mash the tofu and add it to the other ingredients; mix well.
- Form the mixture into 1 1/2-inch balls.
- Place on a greased baking sheet and bake for 20 to 30 minutes at 350°F or until golden brown.
Nutrition Facts : Calories 351.1, Fat 22.9, SaturatedFat 3.4, Cholesterol 70.5, Sodium 404.3, Carbohydrate 23.3, Fiber 4.4, Sugar 4.6, Protein 17.3
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BAKED VEGGIE BALLS | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 6Total Time 2 hrsCategory MainsCalories 257 per serving
- Half-fill a large pan with cold water, add the bulgur wheat and leave to soak for 20 minutes, then drain and rinse well. Tip back into the pan and top up with cold salted water.Bring to the boil over a high heat, pop the lid on, then reduce to a low heat for around 20 minutes, or until cooked through but still with a bit of bite, stirring occasionally. Meanwhile, peel the onion and 1 clove of garlic and trim the celery and carrot, then roughly chop and place into a processor. Blitz until finely chopped.Heat 1 tablespoon of oil in a large ovenproof frying pan over a medium heat, add the blitzed veg and fry for 12 minutes, or until softened, stirring occasionally.Once cooked, drain the bulgur wheat and leave to cool. Pick the parsley leaves and put to one side, then roughly chop the stalks. Place the stalks and most of the leaves into the processor. Drain and add the chickpeas, then crack in the egg. Add the breadcrumbs and half the cooled bulgur, then blitz to a rough paste.Tip into a l
- a tin’s worth of water. Reduce the heat to low and simmer for around 5 minutes, or until thickened. Squeeze in half the lemon juice.Once the veggie balls are firm, remove from the fridge.
- Heat 2 tablespoons of oil in a large non-stick frying pan over a medium heat, add the balls and cook for around 8 minutes, or until browned all over, turning occasionally, then transfer to the tomato sauce.Tear the red peppers into strips with your fingers, then arrange in the sauce. Season the sauce to taste and dot over the ricotta.Place the pan in the oven for around 20 minutes, or until golden and bubbling. Serve with a scattering of parsley leaves and lemon wedges for squeezing over.
20 DELICIOUS AND HEALTHY VEGGIE BALLS RECIPES - LIFEHACK
From lifehack.org
Estimated Reading Time 7 mins
- Vegan Swedish Meat(less)balls with Gravy. Serve this vegan recreation of a classic with lingonberry jam for a Nordic treat. Nutmeg and cardamom give this dish its distinct round and flavorful taste.
- Lentil-Bulgur Meatballs Recipe. These wholesome veggie balls are made with bulghar wheat and red lentils.
- Malai Kofta. Fancy a curry? You’ll find many varieties of veggie balls in Indian cuisine. They are called “Koftas”. This dish of vegetable dumplings in a rich curry sauce is fit for a king!
- Vegan Aubergine ‘Meatballs’ Aubergines are a great substitute for meat in these veggie balls. Advertising.
- Carrot Cake Balls. Can dessert be delicious and healthy? Try these low fat and gluten free energy bites for a quick healthy snack.
- Veg Manchurian. More and more vegetarians are turning to the vast repertoire of Indian cuisine for delicious recipes. For those of you unfamiliar with Indian Chinese cuisine, this one may strike you as rather unusual.
- Healthy Zucchini Falafels. These are made with wonderful zucchini and are not deep-fried. An interesting piece of equipment makes these a healthier option.
- Broccoli Parmesan balls. The secret ingredient that adds texture to these delightful bites is ground almonds. Serve with a dip of marinara sauce.
- Vegan Greek Keftedes. Advertising. This vegetarian version of the traditional Greek delicacy doesn’t disappoint. Serve them with a Greek Salad and Tzatziki, as part of a Greek meze.
- Vegetarian meatballs from Daniel Holzman. This recipe comes from the chef and owner of The Meatball Shop on Manhattan’s Lower East Side. Coming from a restauranteur specialising in meatballs, this is a must try recipe!
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