Time 2h10m Yield about 24 golf-ball-size meatballs Number Of Ingredients 22 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.
Time 45m Yield 18 meatballs (6 servings) Number Of Ingredients 9 Steps:
Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray. Cook the frozen collards in a large bowl in the microwave according to package instructions. Let cool slightly. Add the beef, black beans, Italian seasoning, garlic, egg, 1/2 teaspoon salt and a few grinds of pepper to the collard greens. Mix with your hands until just combined. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until completely cooked through, 12 to 14 minutes. Serve the meatballs with warm pasta and sauce.
Time 1h20m Yield 4 Number Of Ingredients 10 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Beat the egg in a mixing bowl, then stir in the carrot, zucchini, onion, salt, basil, and oregano. Add the turkey and Parmesan cheese; mix until evenly blended. Form the turkey mixture into 16 meatballs, roll in bread crumbs, and place onto the prepared baking sheet. Bake in the preheated oven until the turkey is no longer pink on the inside, and the meatballs are golden brown, about 1 hour.
Time 1h20m Yield 4 Number Of Ingredients 10 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Beat the egg in a mixing bowl, then stir in the carrot, zucchini, onion, salt, basil, and oregano. Add the turkey and Parmesan cheese; mix until evenly blended. Form the turkey mixture into 16 meatballs, roll in bread crumbs, and place onto the prepared baking sheet. Bake in the preheated oven until the turkey is no longer pink on the inside, and the meatballs are golden brown, about 1 hour.
More about “veggie sneak in meatballs recipes”
Yield 7 servings Number Of Ingredients 15 Steps:
Place shredded carrot and zucchini on a clean towel and wring out as much liquid as possible. Place strained carrot and zucchini in a bowl and add ground beef, ground pork, parmesan, onion, parsley, salt, pepper, garlic powder, breadcrumbs, and eggs. Mix until just combined. Grab about a ¼ cup (85 grams) of the mixture and roll into a ball. Pan-fry the meatballs in a large pan over medium-high heat until all sides are golden brown, about 10 minutes, then add the marinara sauce and simmer for 10-15 minutes. Or, can bake the meatballs on a parchment-lined baking sheet at 350˚F (180˚C) for 30-35 minutes, flipping after the first 15 minutes. Warm up marinara sauce and serve on the side. Serve the meatballs with cooked spaghetti and Parmesan cheese. Enjoy!
