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Cooking Recipes
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Appetizers
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Veggie Balls in Barbecue Sauce
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Veggie Balls in Barbecue Sauce |
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| Ingredients: |
- 10 oz Refrigerated Pizza Crust
- 2 3/4 cup Water
- 1/2 cup Dried lentils, rinse
- 1 cup Uncooked instant rice
- 1/4 cup Finely chopped onion
- 1 tsp Dried Italian seasoning
- 1/4 tsp Salt
- 1/4 cup Plain Bread Crumbs
- 1/3 cup Fat-free egg product, thaw
- 1 1/3 cup Barbecue sauce
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| 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.
- 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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