HOW TO MAKE VEGGIE BALLS RECIPES

Steps:

• 1. Half-fill a large pan with cold water, add the bulgur wheat and leave to soak for 20 minutes, then drain and rinse well. Tip back into the pan and top up with cold salted water.
  2. Bring to the boil over a high heat, pop the lid on, then reduce to a low heat for around 20 minutes, or until cooked through but still with a bit of bite, stirring occasionally.
  3. Meanwhile, peel the onion and 1 clove of garlic and trim the celery and carrot, then roughly chop and place into a processor. Blitz until finely chopped.
  4. Heat 1 tablespoon of oil in a large ovenproof frying pan over a medium heat, add the blitzed veg and fry for 12 minutes, or until softened, stirring occasionally.
  5. Once cooked, drain the bulgur wheat and leave to cool.
  6. Pick the parsley leaves and put to one side, then roughly chop the stalks. Place the stalks and most of the leaves into the processor. Drain and add the chickpeas, then crack in the egg. Add the breadcrumbs and half the cooled bulgur, then blitz to a rough paste.
  7. Tip into a large bowl with the cooked vegetables and the remaining bulgur.
  8. Finely grate in the lemon zest and Parmesan, then add it to the bowl. Season with a pinch of black pepper and mix well with your hands until smooth.
  9. Divide and roll the mixture into golf-ball-sized balls, placing them on a tray as you go – you should end up with 24 in total. Cover the tray with clingfilm and place in the fridge for 30 minutes to firm up.
  10. Preheat the oven to 200ºC/400ºF/gas 6.
  11. Peel and finely chop the remaining garlic. Return the large ovenproof frying pan to a medium heat, drizzle in 1 tablespoon of oil, then add the garlic and cook for 2 minutes, or until golden.
  12. Tip the tomatoes, breaking them up with a wooden spoon, then pour in ½ a tin’s worth of water. Reduce the heat to low and simmer for around 5 minutes, or until thickened. Squeeze in half the lemon juice.
  13. Once the veggie balls are firm, remove from the fridge. Heat 2 tablespoons of oil in a large non-stick frying pan over a medium heat, add the balls and cook for around 8 minutes, or until browned all over, turning occasionally, then transfer to the tomato sauce.
  14. Tear the red peppers into strips with your fingers, then arrange in the sauce. Season the sauce to taste and dot over the ricotta.
  15. Place the pan in the oven for around 20 minutes, or until golden and bubbling. Serve with a scattering of parsley leaves and lemon wedges for squeezing over.

Steps:

• 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.
• 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.
• 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.
• Preheat the oven to 400°F.
• 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.
• 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.
• 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.