Tuesday, July 12, 2011

An oldie but a goodie

School holidays and crowd pleasing meals...

A great family dish for all to share, they will be surprised when you tell them they are meat free!

Serves: 16 meatballs
Preparation: 15 minutes + 30 minutes refrigeration
Cooking Time: 20 minutes

Equipment: knife, chopping board, small bowl, large bowl, baking paper lined baking tray.

Set oven to 190C

½ c cheddar cheese, grated
¼ c parmesan cheese, grated
4 eggs, lightly beaten
½ c walnuts, finely chopped in a food processor
1 c breadcrumbs, large crumb
1 tin lentils, well drained
200 gm mushrooms, finely chopped
1 tablespoon mixed herbs
1 garlic clove, crushed (optional)
Salt & Pepper to taste


1. Using your (clean) hands, mix all ingredients together in a large bowl.
2. Refrigerate for 30 minutes.
3. Form into 16 balls and place on a paper lined baking tray.
4. Spray with canola oil.
5. Bake at 190C for 20 minutes, turning occasionally for an even colour.

At this stage you can add the “meatballs” to your tomato sauce or use it in other recipes.

Add tomato paste, chilli or chopped fresh herbs to the mix for a different flavour.
The same mix can be formed into patties for burgers.

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