In the Kitchen: Meatball shop vegan, gluten free veggie balls and Litographs winner

June 26, 2013

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A perfect morsel is one that is bite-sized, perfectly seasoned, and tender.

Of course meat balls are one of these perfect, little bites.  I read this article on The Meatball shop in New York and was pleasantly surprised by one of the owner’s favorite creations: a vegetarian ball.  I love these balls because they are savory, soft, and somewhat healthy.
Veggie balls top view - by Chic n Cheap Living I was also able to modify the recipe slightly to make a version that is not only gluten free,but can be vegan as well (not going to lie though, sometimes I love adding in the cheese!) These make a lot of veggie balls so it is nice for a crowd. I have made the original recipe and it does come out crunchier than the vegan version.  I do find that when I make things gluten free (with rice flour), the little morsels may be very moist. Also don’t overcook your lentils or leave them in the cooking liquid too long because they will also make these veggie balls very wet. But either way, they are tasty and totally guilt free.  Just be warned that all that chopping, cooking, and chilling takes a while so plan accordingly!
So much chopping…
Veggie balls ingredients - by Chic n Cheap Living

Vegan Veggie Balls

Veggie Ball Ingredients

  • 2 cups lentils
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon dried thyme or oregano
  • 2 teaspoons salt
  • 3 tablespoons tomato paste
  • 8 ounces button mushrooms, wiped clean and sliced
  • 1/2 cup rice flour
  • 1/4 cup finely chopped cashews
  • 1/2 cup parmesan cheese (optional)

Preparation

1. 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.

2. 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.

3. Add the Parmesan (if using), rice flour, and cashews to the cooled vegetables and lentils and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes to set.
Veggie balls ingredients pre lentils - by Chic n Cheap Living

4. Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

5. 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.
Veggie balls uncooked - by Chic n Cheap Living

6. 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.
Veggie balls in pan - by Chic n Cheap Living

Yield: About 30-35 1 1/2-inch meatballs.

Spinach-Basil Pesto Ingredients

  • 4 cups baby spinach leaves
  • 2 cups fresh basil
  • 1 teaspoon salt or to taste
  • 3 garlic cloes
  • 1/3 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup cashews

Pesto preparation

1. Preheat oven to 350 degrees. Spread out the cashews on a small rimmed baking sheet and roast in oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.

2.  Set up a steamer and steam spinach for 1 minute. Drain the greens and squeeze them tightly to get as much water out as possible. Chop the greens roughly.

3. Combine the greens and cashews with the salt, olive oil, garlic and Parmesan in a food processor/blender and process until a smooth consistency is reached. Taste and season with additional salt, if desired.

Yield: About 4 cups

The winner of the Litographs poster is…

…Vicki Shaw!  Please email me at cncliving{at}gmail.com with your details and I’ll get your your prize.  Don’t worry friends, I have a fashion forward, summer friendly giveaway coming up soon so you’ll have another chance to win something fun!

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  • The Dainty Dolls House June 26, 2013 at 04:21

    I will be over very soon doll, these look marvellous xx

    • Chic 'n Cheap Living June 26, 2013 at 11:50

      You’re invited for snack any time Kizzy!

  • Cafe Fashionista June 26, 2013 at 08:28

    I love that this is vegan – it looks fantastic! 🙂

    • Chic 'n Cheap Living June 26, 2013 at 11:50

      Isn’t it cool? Vegan can be delicious too!

  • Marlene @ chocolatecookiesandcandies June 26, 2013 at 09:03

    I’ve never heard of veggie balls but this is brilliant. I’m not a fan of meatballs but I love the idea of having so much veggies packed into little balls. Perfect for those fussy kids who hate veggies.

    • Chic 'n Cheap Living June 26, 2013 at 11:52

      I had never heard of veggie balls until I read the article. Then I was intrigued and HAD to try them (I mean, this is the favorite ball of the guy who runs a meatball shop!) This definitely packs a nice amount of veggies in each bite and is pretty tasty as well!

  • Krysten June 26, 2013 at 09:18

    Mmm looks so yummy!

  • Johanna June 26, 2013 at 10:42

    Totally making this recipe. My kids would love this.

    Nice one!

    • Chic 'n Cheap Living June 26, 2013 at 11:51

      Yes, this is a great, kid-friendly recipe and they can roll the little veggie balls!

  • The Perfect Palette June 26, 2013 at 11:09

    Looks so good!

    Chrissy
    The Perfect Palette

  • Rowena June 26, 2013 at 12:34

    I love The Metaball Shop but I’ve never tried their vegetarian balls. These look really great and healthy too! Thanks for sharing!

    Rowena @ rolala loves
    Enter my Firmoo Eyewear Giveaway!

  • lyddiegal June 26, 2013 at 15:10

    sounds like a tasty summer dish! I’d definitely want them with the cheese!

  • Creative Fashion June 26, 2013 at 17:17

    Thanks for these yummy recipes. I need to cook more vegatarian for our church potluck. Lovely!

  • Sam June 26, 2013 at 19:25

    So so excited to read about this vegan recipe, I have never tried something like it before and am really willing to do so, looks good!

  • Akaleistar June 26, 2013 at 20:23

    Those look really good!

  • MOSAMUSE June 26, 2013 at 22:19

    looks delicious!
    xo
    MOSAMUSE

    http://www.MOSAMUSE.com

  • Stacey June 26, 2013 at 23:40

    Congrats to the winner and this looks so delicious!! Seriously must try it! Thanks for sharing lovely lady!

  • Elly @ Caribbean Living June 27, 2013 at 01:32

    Mmmm these sound absolutely delish, and an awesome alternative to meat. Thanks for the recipe, will definitely have to give them a go!

  • Mary Jo June 27, 2013 at 01:52

    These look delish! I have got to try this as I’m back on the vegetarian wagon these days.

    xo Mary Jo

    • Chic 'n Cheap Living June 27, 2013 at 02:31

      I think you’ll like these Mary Jo! They are savory and yummy, though a little time intensive!)

  • Kim of A Very Sweet Blog June 27, 2013 at 22:24

    It has all the ingredients I like! Looks delicious!

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