fbpx
Come on in and Get in the Kitchen!
(773) 754-7877
[email protected]
3617 N. Broadway, Chicago
Instagram Feed
Search

4 Bean & Veggie Balls with a White Wine Tomato Sauce

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
4 Bean & Veggie Balls with a White Wine Tomato Sauce
Cut down the fat and calories with these awesome Four Bean & Veggie Balls. These are seriously delicious! Perfect for those trying to trim some calories from their diet or for our vegetarian [email protected]!
4 Bean & Veggie Balls with a White Wine Tomato Sauce
Cut down the fat and calories with these awesome Four Bean & Veggie Balls. These are seriously delicious! Perfect for those trying to trim some calories from their diet or for our vegetarian [email protected]!
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • For the Four Bean Balls
  • 1/2 cup dry lentils
  • 1/2 cup dry barley
  • 1/2 cup shitake mushrooms
  • 1/2 cup red kidney beans (canned) rinsed and drained thoroughly- you can substitute pre cooked dry beans as well.
  • 1/2 cup garbanzo beans (canned) rinsed and drained thoroughly- you can substitute pre cooked dry beans as well.
  • 1/2 cup black beans (canned) rinsed and drained thoroughly- you can substitute pre cooked dry beans as well.
  • 1/4 Vidalia onion
  • 1 cup frozen peas and carrots defrosted
  • 1/4 cup sundried tomatoes
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 medium red potato
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes
  • 2 tbsp flour
  • 2-3 tbsp breadcrumbs
  • For the Sauce
  • 2 tbsp olive oil
  • 2 cloves garlic diced
  • 1/2 Vidalia onion diced
  • 2 cups cherry or grape tomatoes make a small slit in each tomato so it will easily release into the sauce
  • 1 1/2 tbsp flour
  • 1 cup white wine
  • 1 cup chicken broth substitute 2 tbsp olive oil with the rest water (adding up to 1 cup) for vegetarian
  • 1 tsp red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes
  • 1 cup frozen peas
Servings: Balls
Ingredients
  • For the Four Bean Balls
  • 1/2 cup dry lentils
  • 1/2 cup dry barley
  • 1/2 cup shitake mushrooms
  • 1/2 cup red kidney beans (canned) rinsed and drained thoroughly- you can substitute pre cooked dry beans as well.
  • 1/2 cup garbanzo beans (canned) rinsed and drained thoroughly- you can substitute pre cooked dry beans as well.
  • 1/2 cup black beans (canned) rinsed and drained thoroughly- you can substitute pre cooked dry beans as well.
  • 1/4 Vidalia onion
  • 1 cup frozen peas and carrots defrosted
  • 1/4 cup sundried tomatoes
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 medium red potato
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes
  • 2 tbsp flour
  • 2-3 tbsp breadcrumbs
  • For the Sauce
  • 2 tbsp olive oil
  • 2 cloves garlic diced
  • 1/2 Vidalia onion diced
  • 2 cups cherry or grape tomatoes make a small slit in each tomato so it will easily release into the sauce
  • 1 1/2 tbsp flour
  • 1 cup white wine
  • 1 cup chicken broth substitute 2 tbsp olive oil with the rest water (adding up to 1 cup) for vegetarian
  • 1 tsp red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes
  • 1 cup frozen peas
Servings: Balls
Instructions
    For the Sauce
    1. Begin by making the sauce. In a medium sized coverable pot, saute garlic, onion and tomatoes in olive the olive oil with a pinch of salt and pepper on medium high heat for about a minute until onions become translucent.
    2. Add the flour and stir so it forms a roux and coats the vegetables. and let heat for about 30 seconds or so.
    3. Add the white wine, chicken broth (or substitute), red wine vinegar, salt, ground black pepper, and My Leaning Tower Italian Blend or substitute spices and stir and bring to a slow boil.
    4. As soon as it starts to boil, lower heat to medum low, cover and let simmer for about 25 minutes. Then turn off heat and re-heat about 5 minutes before use on medium low.
    5. About 5 minutes prior to serving, add the peas.
    For the Balls
    1. Place the lentils and barley in a pot with 2 1/2 cups of water and bring to a boil. Cover and then lower heat to medium low and let simmer for 15 minutes.
    2. Then add the shitake mushrooms and stir.
    3. Cover and continue to simmer for another 15 minutes until the water has been absorbed. It will be important to watch the pot in the last 5 minutes to make sure the lentils and barley don't burn. (however, if the bottom layer chars a bit, this is ok, it actually adds a meaty flavor to the balls) Once the lentils and barley are tender, uncover and let cool for about 5-10 minutes until they are warm, but not hot.
    4. Transfer the mushrooms, barley and lentils to a food processor and add the red kidney beans, garbanzo beans, black beans, onion, peas & carrots, sun-dried tomatoes, parmesan cheese, olive oil and vinegar and process on medium setting for about 1 minute until everything is smooth and incorporated.
    5. Place the mixture into a large bowl.
    6. Shred the red potato using the largest setting of a cowbell grater into a strainer and press down with a paper towel to squeeze out any excess moisture.
    7. Add the potatoes, salt, pepper, My Leaning Tower Italian Blend or substitute spices, flour and breadcrumbs to the bowl with the bean mixture and mix everything so it is well incorporated.
    8. With slightly damp hands (they should not be soaking because you don't want to add more moisture to the mixture) form the mix into balls and set aside on on a plate. Once they are all done, you can either pan fry and broil them or simply broil them.
    9. To Pan-Fry: Add about 2 tbsp of olive oil to a large pan and brown the balls on all sides. Then place in a greased baking tray. Prepare your pasta and then transfer the balls to oven and broil for 3-5 minutes. while pasta cooks.
    10. To Broil: Place the balls on a greased baking tray and coat with a little spray oil or brush on a little olive oil. Begin to prepare your pasta and time it so that you can broil the balls for 7-10 minutes until golden brown and have them come out when pasta is ready.
    11. Coat the pasta with the sauce and set aside for 3-5 minutes while balls cool. Then place balls on top and serve with more sauce and parmesan cheese.
    Share this recipe!

    Shipping is free when you spend $75 or more! Dismiss