2 tbsp. olive oil
1 lg. onion, chopped
1 lg. onion, chopped
1 bag Quorn Grounds (or other ground beef substitute)
1/4 c. pecans
1/3 c. sun-dried tomatoes, coarsely chopped
1/2 c. raisins
2 c. green or brown lentils, cooked
2 eggs, beaten
1/2 c. Panko bread crumbs
salt & pepper, to taste
Directions
Saute onions in olive oil until slightly browned. Add grounds and continue to saute until fully defrosted and slightly softened. Add sun-dried tomatoes and raisins and continue to cook so that raisins plump a bit. Add pecans, and lentils.
(This requires two batches in large Ninja.) Add half of meatball mixture to blender or food processor, along with one egg and 1/4 cup of bread crumbs. Blend to combine, maintaining some structure of mixture. Repeat with second half of mixture. Combine into a large container and refrigerate.
Grease your hands a little and then form meatballs. Pan fry so that all sides are well browned. Finish cooking in the oven, at 350 degrees for 20 to 30 minutes.
Makes 10 to 12 meatballs.
2 eggs, beaten
1/2 c. Panko bread crumbs
salt & pepper, to taste
Directions
Saute onions in olive oil until slightly browned. Add grounds and continue to saute until fully defrosted and slightly softened. Add sun-dried tomatoes and raisins and continue to cook so that raisins plump a bit. Add pecans, and lentils.
(This requires two batches in large Ninja.) Add half of meatball mixture to blender or food processor, along with one egg and 1/4 cup of bread crumbs. Blend to combine, maintaining some structure of mixture. Repeat with second half of mixture. Combine into a large container and refrigerate.
Grease your hands a little and then form meatballs. Pan fry so that all sides are well browned. Finish cooking in the oven, at 350 degrees for 20 to 30 minutes.
Makes 10 to 12 meatballs.
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