Veggie meatballs - Revision history

Griscom at 22:09, 12 January 2014

2014-01-12T22:09:37Z

← Older revision		Revision as of 22:09, 12 January 2014
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	==Source==		==Source==
	[http://well.blogs.nytimes.com/2011/11/14/the-meatball-shop-goes-vegetarian: New York Times]		[http://well.blogs.nytimes.com/2011/11/14/the-meatball-shop-goes-vegetarian: New York Times]

			==History==
			Made 12-Jan-14 (and earlier)

Griscom: /* Method */

2013-01-07T02:10:07Z

Method

← Older revision		Revision as of 02:10, 7 January 2013
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	==Method==		==Method==
	# 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.		# (If not using the Trader Joe's steamed lentils:) 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 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 lentils and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.		# Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and lentils and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

Griscom: /* Ingredients */

2013-01-07T02:09:34Z

Ingredients

← Older revision		Revision as of 02:09, 7 January 2013
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	==Ingredients==		==Ingredients==
	* 2 cups lentils ~~&91;~~or one package of Trader Joe's steamed lentils~~&93;~~		* 2 cups lentils (or one package of Trader Joe's steamed lentils)
	* 1/4 cup plus 2 tablespoons olive oil		* 1/4 cup plus 2 tablespoons olive oil
	* 1 large onion, chopped		* 1 large onion, chopped

Griscom: /* Ingredients */

2013-01-07T02:08:53Z

Ingredients

← Older revision		Revision as of 02:08, 7 January 2013
Line 7:		Line 7:

	==Ingredients==		==Ingredients==
	* 2 cups lentils \[or one package of Trader Joe's steamed lentils\]		* 2 cups lentils &91;or one package of Trader Joe's steamed lentils&93;
	* 1/4 cup plus 2 tablespoons olive oil		* 1/4 cup plus 2 tablespoons olive oil
	* 1 large onion, chopped		* 1 large onion, chopped

Griscom at 02:05, 7 January 2013

2013-01-07T02:05:35Z

← Older revision		Revision as of 02:05, 7 January 2013
Line 7:		Line 7:

	==Ingredients==		==Ingredients==
	* 2 cups lentils		* 2 cups lentils \[or one package of Trader Joe's steamed lentils\]
	* 1/4 cup plus 2 tablespoons olive oil		* 1/4 cup plus 2 tablespoons olive oil
	* 1 large onion, chopped		* 1 large onion, chopped

Griscom at 00:10, 30 January 2012

2012-01-30T00:10:10Z

← Older revision		Revision as of 00:10, 30 January 2012
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	=Overview=		==Overview==

	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.		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.
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	About 2 dozen 1 1/2-inch meatballs.		About 2 dozen 1 1/2-inch meatballs.

	=Ingredients=		==Ingredients==
	2 cups lentils		* 2 cups lentils
	1/4 cup plus 2 tablespoons olive oil		* 1/4 cup plus 2 tablespoons olive oil
	1 large onion, chopped		* 1 large onion, chopped
	2 carrots, chopped		* 2 carrots, chopped
	2 celery stalks, chopped		* 2 celery stalks, chopped
	1 garlic clove, minced		* 1 garlic clove, minced
	1 tablespoon chopped fresh thyme		* 1 tablespoon chopped fresh thyme
	2 teaspoons salt		* 2 teaspoons salt
	3 tablespoons tomato paste		* 3 tablespoons tomato paste
	8 ounces button mushrooms, wiped clean and sliced		* 8 ounces button mushrooms, wiped clean and sliced
	3 large eggs		* 3 large eggs
	1/2 cup grated rennet-free Parmesan cheese		* 1/2 cup grated rennet-free Parmesan cheese
	1/2 cup bread crumbs		* 1/2 cup bread crumbs
	1/2 cup chopped fresh parsley		* 1/2 cup chopped fresh parsley
	1/4 cup finely chopped walnuts		* 1/4 cup finely chopped walnuts

	=Method=		==Method==
	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.		# 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 lentils 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-by-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.

	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.		==Source==
			[http://well.blogs.nytimes.com/2011/11/14/the-meatball-shop-goes-vegetarian: New York Times]
	~~3. Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and lentils 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-by-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.~~

	=Source=
	~~New York Times~~ http://well.blogs.nytimes.com/2011/11/14/the-meatball-shop-goes-vegetarian

Griscom: Created page with '=Overview= 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 ca…'

2012-01-30T00:05:02Z

Created page with '=Overview= 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 ca…'

New page

=Overview=

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.

==Yield==
About 2 dozen 1 1/2-inch meatballs.

=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

=Method=
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. When cool, add the lentils to the vegetable mixture.

3. Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and lentils 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-by-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.

=Source=
New York Times http://well.blogs.nytimes.com/2011/11/14/the-meatball-shop-goes-vegetarian