Veggie Balls

this recipe comes from the Meatball Shop :) enjoy! I am not a fan of meatballs but this was fabulous, I even liked it cold :)

Ingredients

• 2 CUPS (480 ml) LENTILS
• ¼ CUP (60 ml) PLUS 2 TABLESPOONS (30 ml) OLIVE OIL
• 1 LARGE ONION, CHOPPED
• 2 CARROTS, CHOPPED
• 2 CELERY STALKS, CHOPPED
• 1 GARLIC CLOVE, MINCED
• 1 TABLESPOON (15 ml) CHOPPED FRESH THYME( I don't love thyme, so I left this out. )
• 2 TEASPOONS (10 ml) SALT
• 3 TABLESPOONS (45 ml) TOMATO PASTE
• 8 OUNCES (225 g) BUTTON MUSHROOMS, WIPED CLEAN AND SLICED
• 3 LARGE EGGS
• ½ CUP (120 ml) GRATED PARMESAN CHEESE
• ½ CUP (120 ml) BREAD CRUMBS
• ½ CUP (120 ml) CHOPPED FRESH PARSLEY
• ¼ CUP (60 ml) FINELY CHOPPED WALNUTS

Method

1. Combine the lentils and 2 quarts (1.89 L) 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 35 minutes. Drain the lentils and allow them to cool.
2. Add ¼ cup (60 ml) 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.
3. 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 it to cool to room temperature.
4. Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetables and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
5. Preheat the oven to 400°F (205°C).
6. Drizzle the remaining 2 tablespoons (30 ml) olive oil into a 9 x 13-inch (23x33 cm) baking dish and use your hand to evenly coat the entire surface. Set aside.
7. Roll the mixture into round, golf ball-size meatballs (about 1½ inches (4 cm)), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing ¼-inch (1 cm) of space between them and arranging them in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
8. Roast for 30 minutes, or until the meatballs are firm and cooked through.
9. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

I topped this with store bought salsa but a pesto would be fabulous too.