Sometimes you just gotta take a break from hard- core carnivordom, and these are the way to go- just ask our staff, who eat them around the clock. You'll often find us at the bar with a big bowl, topped with Classic Tomato Sauce and a side of steamed or sauteed spinach. And when it comes to kids, this is a great and tasty way to sneak in more veggies.
A link to %this page% was e-mailed
Add 1/4 cup of the olive oil to a large frying pan and saute 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.
Preheat the oven to 400degreesF.
Roll the mixture into round, golf ball-size meatballs (about 11/2 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. The meatballs should be touching one another.
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.