Description:

"Meatballs" made with all vegetables

Source:

Barrett

Serves/Makes:100 small meatballs

Ingredients

• 2 cups (475 ml) cooked peas
• 2 cups (475 ml) cooked green beans
• 2 cups (475 ml) cooked beans (any kind: black, kidney, navy)
• 1 to 2 cups (475 ml) raw carrot, chopped fine
• 1/2 cup (125 ml) cooked spinach (optional)
• 1 large onion, raw
• 2 cloves garlic (optional)
• 4 cups (950 ml) breadcrumbs
• basil
• salt
• pepper
• 1 cup (225 ml) grated parmesan or Romano cheese
• 3 medium eggs

Preparation

• Drain all vegetables well.
• Combine all vegetables in food processor or food mill (or use potato masher).
• Process until all ingredients are mixed and pulverized.
• Pour into a sieve and let drain again for about 20 minutes.
• Put in a large bowl and add half the breadcrumbs.
• Mix and knead thoroughly.
• Add remaining breadcrumbs a little at a time until the consistency of a dry dough is reached.
• Add eggs, knead into the mixture (if mixture seems wet or loose, add more breadcrumbs).
• Add cheese, knead thoroughly.
• Form dough into "meatballs" and lay in a lightly greased baking pan (it can be more than one layer if you like).
• Bake at 300 degrees (150 C.) until dry and starting to brown on the outside (They will always remain slightly moist inside, that's fine)
• Let them cool.
• When cover with sauce (not just on top, but beneath too), bake again at 350 degrees (175 C.) for about 30 minutes.
• Layer mozzarella over the top toward the end, and bake until cheese melts.

Comments

These are a great party food and universally loved. Even staunch carnivores will go to these first. The "dough" can also be used to make veg burgers or veg meatloaf, or even as a stuffing, although you have to experiment a bit to get the consistency perfect. It lends itself to any sauce at all, but a good marinara sauce is the best.