The Ultimate Veggie Meatballs

Living downtown in New York, I frequently visit The Meatball Shop. One evening I decided to venture out of the meat-zone and try their veggie meatballs. Mind. Blown. These are by far the best veggie meatballs I have come across, and I made it my mission to figure out how these babies were made. I got a copy of The Meatball Shop cookbook, and I am pretty proud with how they turned out. I tweaked the recipe just slightly, substituting oats for breadcrumbs. Hint: Instead of using raw lentils I used Trader Joe's Steamed Lentils, and they worked out perfectly (and saved a good half hour). 

Ingredients:

1/4 cup plus 2 Tbsp Olive Oil

2 large carrots, chopped

1 large onion, chopped

2 celery stalks, chopped

1 clove garlic, minced

1 Tbsp chopped fresh thyme

2 tsp salt

3 Tbsp tomato paste

8 oz button mushroom, cleaned and sliced

2 cups lentils

3 large eggs

1/2 cup grated parmesan cheese

1/2 cups quick rolled oats

1/2 cup fresh parsley, chopped

1/4 cup finely chopped walnuts

1. Preheat oven to 400°F.  Add ¼ cup of the olive oil to a large frying pan and sauté onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 min. until the vegetables are tender and just beginning to brown. 

2. Add tomato paste and continue to cook, stirring constantly, for 3 min.  Add mushrooms and cook, stirring frequently, for 15 more min. Transfer the mixture to a large bowl and allow to cool to room temperature.

3. Mix in lentils. Add the eggs, Parmesan, oats, parsley, and walnuts to the cooled vegetables and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 min.

4. 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.

5. Roll the mixture into round, golf ball–size meatballs (about 1½ inches), making sure to pack the vegetable mixture firmly (they will fall apart after baking if you don't). Place the balls in the prepared baking dish. The meatballs should be touching one another.

6. Roast for 30 min, or until the meatballs are firm and cooked through.