527
edits
Veggie meatballs: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| (4 intermediate revisions by the same user not shown) | |||
| 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 | ||
| Line 24: | Line 24: | ||
==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. | ||
| Line 33: | Line 33: | ||
==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) | |||