Veggie Meatballs (soy free!)

Randin and I were really into Trader Joe's veggie meatballs.  However, about 6 months ago we decided to try to eliminate non-organic soy products because many of them use hexane to process the soy which is a neurotoxin.  You can read more about it here.  As a result, we had to start making our own veggie meatballs.  And by we, I mean me.  The recipe below worked pretty well and also makes a delicious veggie meatloaf that goes great with mashed potatoes.  The meatballs go well with pesto and traditional marina.  I'm not sure about using them with BBQ sauce as we haven't tried that yet.  I'd love to hear your thoughts on them if you try them!

Veggie Meatballs

Yields 30-32 veggie balls

Ingredients:

• 2 cups lentils
• 1/4 cup plus 2 extra tablespoons extra-virgin olive oil
• 1 large sweet onion, chopped
• 2 carrots, finely chopped
• 8 button mushrooms, chopped (optional, I left them out)
• 4 garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 6 ounce can organic tomato paste
• 3 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh breadcrumbs
• 1/2 cup chopped fresh parsley
• 1/2 cup very finely chopped walnuts

Directions:

1. Add the lentils to a medium stockpot and cover completely with water. Turn the heat to high. Once they come to a boil, reduce the heat to medium, cover and simmer for 30 minutes or until the lentils are soft. Once done cooking, drain the lentils and then set aside and allow to cool.
   
2. Add one-quarter cup of the extra-virgin olive oil to a large frying pan and sauté the onions, carrots, garlic, thyme, Italian seasoning and salt over medium-high heat, stirring frequently until the vegetables are tender.
   
3. Add the cooked vegetable mixture to a food processor. Do not puree the vegetables;  just pulse a few times to chop the vegetables in smaller pieces
   
4. In a large mixing bowl, add the cooked veggie mixture and the tomato paste mixing well. Allow to cool to room temperature.
    
5. When cool, add the lentils to the vegetable mixture along with the eggs, Parmesan, breadcrumbs, parsley and walnuts. Mix very well.
6. Place in the freezer for 25 minutes. (This allows the mixture to stiffen up making it easier to form balls.)
   
7. Preheat oven to 400 degrees F. Drizzle the remaining two tablespoons olive oil onto a large cookie sheet or baking pan, making sure the surface is greased well. You may also line the pan with aluminum foil and spray generously with cooking spray. (It makes the cleaning up easier.)
   
8. Remove the veggie mixture from the freezer and begin to roll the mixture into round golf ball-size meatballs. Make sure to pack the vegetable mixture as firmly as possible.
9. Place the balls on the prepared baking pan, allowing one-quarter inch of space between the balls
   
10. Bake for 30 minutes or until the balls are firm and cooked through. Allow them to cool for five minutes on the baking pan.
11. Top with your preferred sauce and freshly grated Parmesan cheese.

*Any extra meatballs you can freeze in ball shape and then defrost and cook as noted once needed.