Veggie Balls with Classic Tomato Sauce
 
 
Serves: 2 dozen 1½-inch meatballs and 7 cups sauce
Ingredients
  • VEGGIE BALLS
  • 2 cups lentils
  • ¼ cup plus 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 garlic clove, minced
  • 1Tbsp. chopped fresh thyme
  • 2 tsp. salt
  • 3 Tbsp. tomato paste
  • 8 ounces button mushrooms, wiped clean and sliced
  • 3 large eggs
  • ½ cup grated Parmesan cheese
  • ½ cup bread crumbs
  • ½ cup chopped fresh parsley
  • ¼ cup finely chopped walnuts
  • CLASSIC TOMATO SAUCE
  • ¼ cup olive oil
  • 1 onion, finely diced
  • 1 bay leaf
  • 1 tsp. chopped fresh oregano or ⅓ tsp. dried
  • 2 garlic cloves, roughly chopped
  • 2 tsp. salt or to taste
  • 2 Tbsp. tomato paste
  • 2 (28-ounce) cans whole plum tomatoes, chopped with their liquid (I used one 14.5 oz can crushed tomatoes and one 14.5 oz. can diced tomatoes)
Instructions
  1. FOR THE VEGGIE BALLS: 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 lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
  2. Add ¼ cup of the olive oil to a large frying pan and saute the onions, carrots, celery, garlic, thyme, and salt over medium-high, 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 about 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all 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.
  3. 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.
  4. Preheat the oven to 400 degrees F.
  5. 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.
  6. 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 space between the balls and place them in even rows vertically and horizontally to form a grid.
  7. Roast for 30 minutes, or until the meatballs are firm and cooked through.
  8. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
  9. FOR THE CLASSIC TOMATO SAUCE: Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic and salt, and cook, stirring often, until onions are soft and translucent, about 10 minutes.
  10. Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/11/nycs-meatball-shop-and-veggie-balls.html