Here's a new twist - keeping flavor and satisfaction, removing high fat contents.
Basically -- lentils and brown rice mixed with veggies, breadcrumbs and egg to make the best meatballs ever.
Cooking Level: Easy
Prep Time: 1 hour
Overall Time: 2-4 hours
2 cups lentils
1 cup prepared brown rice
1/4 c olive oil + 2 Tbls.
1 large onion, minced or grated
2 carrots, grated
2 celery stalks, minced
1 clove garlic, minced
1 Tbls fresh Thyme, chopped
2 tsp salt
3 Tbls tomato paste
3 eggs
1/2 cup grated Parmesan
1/2 cup whole wheat bread crumbs
1/2 cup chopped flat leaf parsley
1/4 cup finely chopped walnuts
Prepare lentils and brown rice separately. Drain off any excess liquid and cool for about 1 hour.
Saute onion, garlic, carrot, celery, thyme, salt in 1/4 cup olive oil over medium heat for about 10 minutes, stirring frequently.
Add tomato paste, and cook another 3 minutes. Cool all until it is room temperature.
Add lentils, rice, eggs, Parmesan, breadcrumbs, parsley, and walnuts in with the sautéed vegetables. Refrigerate for 1 hour.
Preheat oven to 400 degrees.
Roll mixture into 1-2" balls, makes 24-50 depending on size.
Place them in a 9x13 baking dish, coated with 2 Tbls olive oil.
Allow space between each ball.
Roast for about 30 minutes.
Serving Suggestions:
Appetizer on toothpicks with Spinach/Basil Pesto
Marinara Sauce with Whole Grain Spaghetti
I love to use jarred garlic. No smelly fingers!
Another big Kitchen Helper is the IKEA grater.
