Veggie Balls

Name: Veggie Balls
Prep time: 45 min
Cook time: 1 h 8 min
Total time: 1 h 53 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups lentils; ¼ cup olive oil; 1 large onion; 2 whole carrots; 2 stalks celery; 1 clove garlic; 1 tablespoon fresh thyme; 2 teaspoons salt; 3 tablespoons tomato paste; 8 ounces Button Mushrooms; 3 large eggs; ½ cup Parmesan cheese; ½ cup bread crumbs; ½ cup fresh parsley; ¼ cup walnuts

Hearty vegetarian meatballs made with lentils, mushrooms, and vegetables, seasoned with fresh herbs and Parmesan cheese. These protein-rich balls are perfect as a meat alternative for pasta dishes or as a standalone appetizer.

6 servings

2 hr 20 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 cups lentils
•¼ cup olive oil
•1 large onion
•2 whole carrots
•2 stalks celery
•1 clove garlic
•1 tablespoon fresh thyme
•2 teaspoons salt
•3 tablespoons tomato paste
•8 ounces Button Mushrooms
•3 large eggs
•½ cup Parmesan cheese
•½ cup bread crumbs
•½ cup fresh parsley
•¼ cup walnuts

Cooking Instructions

1.
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 soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
25 min
2.
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.
28 min
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.
25 min
4.
Preheat the oven to 400°F.
10 min
5.
Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
2 min
6.
Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and place them in even rows vertically and horizontally to form a grid.
15 min
7.
Roast for 30 minutes, or until the meatballs are firm and cooked through.
30 min
8.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
5 min

Veggie Balls

6 servings

2 hr 20 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 cups lentils

•¼ cup olive oil

•1 large onion

•2 whole carrots

•2 stalks celery

•1 clove garlic

•1 tablespoon fresh thyme

•2 teaspoons salt

•3 tablespoons tomato paste

•8 ounces Button Mushrooms

•3 large eggs

•½ cup Parmesan cheese

•½ cup bread crumbs

•½ cup fresh parsley

•¼ cup walnuts

Cooking Instructions

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 soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.

25 min

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.

28 min

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.

25 min

Preheat the oven to 400°F.

10 min

Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

2 min

Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and place them in even rows vertically and horizontally to form a grid.

15 min

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

30 min

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

5 min