SRIRACHA VEGGIE-CHEESE BALLS AND SAUCE
Looking for wonderful appetizers made using Original Bisquick® mix andfrozen broccoli? Then check out these baked cheese balls served with sauce - perfect if you love Thai cuisine.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 25
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan.
- In large bowl, stir together veggie-cheese ball ingredients. Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.
- Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.
- Immediately remove balls from pan. Serve warm with sauce for dipping.
Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Veggie Ball, Sodium 170 mg, Sugar 0 g, TransFat 0 g
VEGGIE BALLS
Provided by Food Network
Time 1h10m
Yield 8 to 9 meatballs
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Mix together the breadcrumbs, eggs, cheese, chickpeas, pine nuts, raisins, garlic, parsley, salt, pepper, broccoli and cauliflower. Refrigerate for 15 minutes. Scoop and roll the mixture into about 2.5-ounce balls. Place on a greased baking sheet. Bake for 30 minutes.
VEGGIE BALLS
Provided by Daniel Holzman
Categories Mushroom Appetizer Bake Super Bowl Vegetarian Lentil Party Sugar Conscious Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 2 dozen 1 1/2-inch balls
Number Of Ingredients 15
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 vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
- Preheat the oven to 400°F.
- Drizzle the remaining 2 tablespoons olive oil into a 9×13-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 place them 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.
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