Lentil "Meatballs"

By mariannefeldman

http://www.nytimes.com/projects/well/vegetarian-recipes/#recipe/veggie-balls

Veggie Balls
From "The Meatball Shop Cookbook"

The Meatball Shop’s staff 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.

About 2 dozen 1 1/2-inch meatballs. Gluten-Free, Nut-Free

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 rennet-free Parmesan cheese
• 1/2 cup bread crumbs
• 1/2 cup chopped fresh parsley
• 1/4 cup finely chopped walnuts

Preparation

Step 1

PREPARATION
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 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.

3 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.

4 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.

5 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.

6 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.