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Fake Out Meat-Lovers With These 4 Meatless Makeovers

Meat-Less-Balls

Spaghetti and meatballs is a staple in the family dinner rotation; sometimes there's nothing as comforting as a bowl of spaghetti topped with juicy meatballs. Chef Vikki keeps the meaty dish on the menu by using lentils and walnuts to make "meatless meatballs." They're delicious served with a pesto sauce or simple honey mustard for dipping. And disguised in tomato sauce over a bed of spaghetti, your family may actually never realize their meal is meatless!
Ingredients:1 cup cooked lentils, 1 carrot chopped, 1 celery stalk chopped, 1/2 onion diced, 4 oz. sliced mushrooms, 1 garlic clove minced, 1 egg, 1 tbs tomato paste, Small handful of fresh parsley roughly chopped, 1 tsp thyme, Pinch of black pepper, 1/3 cup chopped walnuts, 1/4 cup finely grated parmesan
Directions:Preheat the oven to 400 degrees. Sauté carrots, celery, onions, garlic, thyme, and pepper for 5 minutes. Add tomato paste and mushrooms, sauté for another 8 minutes and transfer mixture to a bowl. Stir in lentils. Once mixture is completely cooled, add parmesan, eggs, parsley, and walnuts. Place in the fridge for 15 minutes. Roll the mixture into small balls and place in even rows on a sprayed sheet pan. Bake for 15 minutes or until meatballs are cooked through.






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Date: 13.12.2018, 02:47 / Views: 84135