Veggie balls in barbecue sauce

18 Servings

Ingredients

Quantity Ingredient
10 ounces Refrigerated Pizza Crust
2¾ cup Water
½ cup Dried lentils, rinse
1 cup Uncooked instant rice
¼ cup Finely chopped onion
1 teaspoon Dried Italian seasoning
¼ teaspoon Salt
¼ cup Plain Bread Crumbs
⅓ cup Fat-free egg product, thaw
1⅓ cup 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.

Posted to MM-Recipes Digest by "Paula M. Wachter" <demoness@...> on Oct 12, 1998

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