Veggie meatballs: Difference between revisions
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(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…') |
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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== | ||
# 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. | |||
==Source== | |||
[http://well.blogs.nytimes.com/2011/11/14/the-meatball-shop-goes-vegetarian: New York Times] | |||
=Source= | |||
Revision as of 00:10, 30 January 2012
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
- 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.