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 400 degrees F.
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. The meatballs should not 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.