Side Pannel
Veggie Balls in Barbecue Sauce
Veggie Balls in Barbecue Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Appetizers
Ingredients List
- 10 oz Refrigerated Pizza Crust
- 2 3/4 c Water
- 1/2 c Dried lentils, rinse
- 1 c Uncooked instant rice
- 1/4 c Finely chopped onion
- 1 ts Dried Italian seasoning
- 1/4 ts Salt
- 1/4 c Plain Bread Crumbs
- 1/3 c Fat-free egg product, thaw
- 1 1/3 c Barbecue sauce
Directions
Prep Time: 55 minutes
In medium saucepan, combine water and lentils. Bring to a boil. Reduce heat
to medium-low; cover and cook 8 minutes, stirring occasionally.
Add rice, onion, Italian seasoning and salt; mix well. Return to a boil.
Reduce heat to medium-low; cover and cook 8 to 10 minutes or until liquid
is absorbed and lentils and rice are tender, stirring occasionally.
Remove saucepan from heat; uncover and let stand 10 minutes.
Stir bread crumbs, egg product and 2 tablespoons of the barbecue sauce into
lentil mixture, mashing mixture slightly while mixing. With wet heands,
shape into 36 (1-inch) balls.
Spray large nonstick skillet with nonstick cooking spray. Heat over
medium-high heat until hot. Add veggie balls; cook 6 to 8 minutes or until
browned on all sides, turning frequently with 2 spoons.
Reduce heat to medium; pour remaining barbecue sauce over veggie balls.
Cook 5 minutes or until thoroughly heated, stirring frequently.
18 servings
TIP: To make ahead, prepare veggie balls in sauce as directed above. Place
in covered container; refrigerate. To reheat, place in microwave-safe
bowl;
microwave on HIGH until thoroughly heated, stirring occasionally.
In medium saucepan, combine water and lentils. Bring to a boil. Reduce heat
to medium-low; cover and cook 8 minutes, stirring occasionally.
Add rice, onion, Italian seasoning and salt; mix well. Return to a boil.
Reduce heat to medium-low; cover and cook 8 to 10 minutes or until liquid
is absorbed and lentils and rice are tender, stirring occasionally.
Remove saucepan from heat; uncover and let stand 10 minutes.
Stir bread crumbs, egg product and 2 tablespoons of the barbecue sauce into
lentil mixture, mashing mixture slightly while mixing. With wet heands,
shape into 36 (1-inch) balls.
Spray large nonstick skillet with nonstick cooking spray. Heat over
medium-high heat until hot. Add veggie balls; cook 6 to 8 minutes or until
browned on all sides, turning frequently with 2 spoons.
Reduce heat to medium; pour remaining barbecue sauce over veggie balls.
Cook 5 minutes or until thoroughly heated, stirring frequently.
18 servings
TIP: To make ahead, prepare veggie balls in sauce as directed above. Place
in covered container; refrigerate. To reheat, place in microwave-safe
bowl;
microwave on HIGH until thoroughly heated, stirring occasionally.
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