Oats Veg Steamed Balls Recipes

VEGGIE BALLS

Veggie Balls image

The staff at The Meatball Shop in Manhattan 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. And when it comes to kids, this is a great and tasty way to sneak in more veggies.

Provided by Tara Parker-Pope

Time 2h15m

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

Number Of Ingredients 15

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

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.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 136 milligrams, Sugar 2 grams, TransFat 0 grams

OATS VEG STEAMED BALLS

Oats Veg Steamed Balls image

Very easy to make, healthy, tasty and fibre rich recipe is this Oats Veg Steamed Balls. You can add any vegetable in hand to make it more nutritious and healthy. I used green peas, capsicum, and carrot. I made it as a No onion and No Garlic Recipe...

Provided by Subhashni V.

Categories Breakfast

Time 25m

Yield 700 grams, 3 serving(s)

Number Of Ingredients 8

Ingredients

200 g quick oats
2 tea spoons oil
1 tea spoon mustard seeds
1 tea spoon Urad Dal
2 tea spoons finely chopped green chillies and ginger
1 tablespoon spoon green peas
200 g grated vegetables carrots, cabbage, cauliflower, capsicum
150 ml water

Steps:

Dry roast oats till nice aroma comes and powder it to a coarse texture.
Heat a pan with oil.
Add mustard seeds and urad dal.
After they splutter add the chillies and ginger.
Then fry the vegetables in medium flame for a minute with required salt.
Add the oats and stir well.
Pour 150 ml of water and stir.
In few seconds the stuff becomes thick.
Switch off the stove and allow the stuff to get cool.
Grease your hand with little oil and make small balls out of oats and veg mix and steam them out for 15 minutes.
Serve hot with any chutney.

Nutrition Facts : Calories 160.9, Fat 2.4, SaturatedFat 0.4, Sodium 49.7, Carbohydrate 30.2, Fiber 5.5, Sugar 3.7, Protein 5.3

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