| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Appetizers, Breads | 18 | Servings |
INGREDIENTS
| 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 | t | Dried Italian seasoning |
| 1/4 | t | Salt |
| 1/4 | c | Plain Bread Crumbs |
| 1/3 | c | Fat-free egg product, thaw |
| 1 1/3 | c | Barbecue sauce |
| servings |
INSTRUCTIONS
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. 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@bellatlantic.net> on Oct 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 361.9mg
Potassium: 77.9mg
Carbohydrates: 20.8g
Fiber: <1g
Sugar: 7.2g
Protein: 2.5g