The Meatball Shop’s Veggie Balls


Featuring hearty lentils, mushrooms and walnuts, this recipe is sure to hit the spot next time a meatball craving hits. Serve with your favorite pesto or marinara sauce. This recipe comes to us from our friends at The Meatball Shop.

Serves 6 (makes about 2 dozen 1 1/2-inch meatballs)

  • 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 Parmesan cheese
  • 1/2 cup bread crumbs
  • 1/2 cup chopped fresh parsley
  • 1/4 cup finely chopped walnuts

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 so (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 refr igerator for 25 minutes.

Preheat the oven to 400 degrees F. 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-sized meatballs (about 1½ inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing ¼-inch of space between the balls and place 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 on the baking dish before serving.

This Recipe is Categorized In:

,

This Recipe's Ingredients:

, ,

Nutrition Information

The Meatball Shop’s Veggie Balls

Servings per Recipe: 6

Amount per Serving

Calories:  521

Calories from Fat:  213

Total Fat:  24g

Saturated Fat:  4g

Cholesterol:  95mg

Sodium:  942mg

Potassium:  1068mg

Carbohydrates:  54mg

Dietary Fiber:  23mg

Protein:  27g

Sugars:  6g

Vitamin A:  83%

Vitamin C:  27%

Calcium:  14%

Iron:  47%

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

Recipe Unit Conversions