INGREDIENTS

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

A Message from our Provider:

“God: He holds the future…”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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