Mississippi Vegi Balls Recipes

VEGETARIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
• Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
• When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
• In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
• Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
• Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
• Preheat the oven to 350 degrees F.
• Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
• Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
• Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
• Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
• Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.

VEGGIE BALLS

Steps:

• 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 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- x 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.

COPYCAT VEGGIE BALLS

Steps:

• Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.
• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
• Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.
• Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.
• Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.
• Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.