• 2 cups cooked lentils
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 garlic clove, crushed
  • 1 zucchini, diced finely
  • 1 tblsp chopped thyme
  • ¼ cup tomato paste
  • 2 field mushrooms, diced finely
  • 4 eggs
  • ½ cup grated parmesan cheese
  • ½ cup breadcrumbs
  • ½ cup chopped fresh parsley
  • ¼ cup chopped walnuts
  • 1 tablespoon olive oil
A little while ago, I posted a recipe suggestion on Veggie Burgers, which proved to be very popular and received a lot of feedback from readers of this blog.
Today’s recipe is another take on a veggie packed bundle and was inspired by the Veggie Balls in The Meatball Shop Cookbook.

This recipe makes a heap of veggie balls, and they freeze really well for handy access when you don’t have time to spend in the kitchen.
They are a perfect lunch buddy to a simple green salad, or serve them up with some sweet potato mash and wilted spinach. Top them with tomato passata  or basil pesto….and when it comes to kids these are a yummy way to sneak in extra veggies.
Now don’t be intimidated by the length of the ingredient list…the veggie balls really do come together very quickly in a few simple steps.
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Method

Heat the olive oil on medium heat in a heavy based saucepan. Saute the onion, carrot, celery, thyme and garlic for 2-3 minutes until the vegetables begin to soften.
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Add the mushrooms, zucchini and tomato paste and cook for a further 5 minutes.  Remove the vegetable mix from the heat and set aside to cool.
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In a large mixing bowl, combine the lentils, walnuts, parsley, parmesan, eggs and bread crumbs.
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Add the cooled vegetable mixture into the lentil mixture and mix with your hands until evenly combined. Refrigerate for 20 minutes.
Preheat the over to 200 °C (400°F).
Line a baking tray with baking paper. Roll the mixture into golf sized balls, and place onto the baking tray, allowing ¼ inch spacing between the veggie balls.
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Bake for 30 minutes, or until the veggie balls are brown and cooked through.
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Ok so they may not be the prettiest creation, but they certainly taste better than they look!
Cool for a few minutes before serving.
Enjoy!
xx
Veggie Balls

Veggie Balls

Ingredients

2 cups cooked lentils
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove, crushed
1 zucchini, diced finely
1 tblsp chopped thyme
¼ cup tomato paste
2 field mushrooms, diced finely
4 eggs
½ cup grated parmesan cheese
½ cup breadcrumbs
½ cup chopped fresh parsley
¼ cup chopped walnuts
1 tablespoon olive oil

Instructions

  1. Heat olive oil on medium heat in a heavy based saucepan. Saute the onion, carrot, celery, thyme and garlic for 2-3 minutes or until the vegetables begin to soften.
  2. Add the mushrooms, zucchini and tomato paste and cook for a further 5 minutes. Remove the vegetable mix from the heat and set aside to cool.
  3. In a large mixing bowl, combine the lentils, walnuts, parsley, parmesan, eggs and bread crumbs.
  4. Add the cooled vegetable mixture into the lentil mixture and mix with your hands until evenly combined. Refrigerate for 20 minutes.
  5. Preheat the over to 200 °C (400°F).
  6. Line a baking tray with baking paper. Roll the mixture into golf-sized balls, and place onto the baking tray, allowing ¼ inch spacing between the veggie balls.
  7. Bake for 30 minutes, or until the veggie balls are brown and cooked through.
  8. Cool for a few minutes before serving.

http://tenthousandtastebuds.com/veggie-balls/

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