In the Kitchen: Meatball shop vegan, gluten free veggie balls and Litographs winner

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A perfect morsel is one that is bite-sized, perfectly seasoned, and tender.

Of course meat balls are one of these perfect, little bites.  I read this article on The Meatball shop in New York and was pleasantly surprised by one of the owner’s favorite creations: a vegetarian ball.  I love these balls because they are savory, soft, and somewhat healthy.
I was also able to modify the recipe slightly to make a version that is not only gluten free,but can be vegan as well (not going to lie though, sometimes I love adding in the cheese!) These make a lot of veggie balls so it is nice for a crowd. I have made the original recipe and it does come out crunchier than the vegan version.  I do find that when I make things gluten free (with rice flour), the little morsels may be very moist. Also don’t overcook your lentils or leave them in the cooking liquid too long because they will also make these veggie balls very wet. But either way, they are tasty and totally guilt free.  Just be warned that all that chopping, cooking, and chilling takes a while so plan accordingly!
So much chopping…

Vegan Veggie Balls

Veggie Ball Ingredients

• 2 cups lentils
• 1/4 cup plus 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 tablespoon dried thyme or oregano
• 2 teaspoons salt
• 3 tablespoons tomato paste
• 8 ounces button mushrooms, wiped clean and sliced
• 1/2 cup rice flour
• 1/4 cup finely chopped cashews
• 1/2 cup parmesan cheese (optional)

Preparation

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.

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.

3. Add the Parmesan (if using), rice flour, and cashews to the cooled vegetables and lentils and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes to set.

4. Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

5. 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 in even rows vertically and horizontally to form a grid.

6. Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Yield: About 30-35 1 1/2-inch meatballs.

Spinach-Basil Pesto Ingredients

• 4 cups baby spinach leaves
• 2 cups fresh basil
• 1 teaspoon salt or to taste
• 3 garlic cloes
• 1/3 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup cashews

Pesto preparation

1. Preheat oven to 350 degrees. Spread out the cashews on a small rimmed baking sheet and roast in oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.

2.  Set up a steamer and steam spinach for 1 minute. Drain the greens and squeeze them tightly to get as much water out as possible. Chop the greens roughly.

3. Combine the greens and cashews with the salt, olive oil, garlic and Parmesan in a food processor/blender and process until a smooth consistency is reached. Taste and season with additional salt, if desired.

Yield: About 4 cups

The winner of the Litographs poster is…

…Vicki Shaw!  Please email me at cncliving{at}gmail.com with your details and I’ll get your your prize.  Don’t worry friends, I have a fashion forward, summer friendly giveaway coming up soon so you’ll have another chance to win something fun!

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