Tuesday, February 21, 2017

Sun-day Dinner

Vegetarian Meatballs with Pistachio Pesto 

Vegetarian Meatballs

1 c cooked pearled farro
1 c coarsely chopped bread crumbs (I used country sourdough) 
* 5 whole portobello mushrooms, chopped (~2 cups chopped mushrooms)
1/2 c chopped onion
2 cloves of garlic

1/2 c chopped parsley
a few sprigs of thyme
a few sprigs of rosemary 
1 can of chickpeas (or lentils or any type of bean)
1 egg
1/2 c parmesan
1/2 tsp salt
black pepper
red pepper flakes

* I happened to be using the smoker the day I made these, so I threw the portobellos on the smoker for 30 minutes. 

Pistachio Pesto

2 c fresh basil
1/2-1 c olive oil
2 tbs white wine vinegar (or lemon juice, or both)
1/4 c shelled roasted pistachios
1/4 c parmesan
red pepper flakes

Mix all ingredients in a food processor and add salt and pepper to taste.

Preheat oven to 400 degrees. In a large bowl mix the cooked farro, bread crumbs, half of the mushrooms, onion, garlic, parsley, thyme, and rosemary. In a food processor blend the chickpeas and the remaining half of the chopped mushrooms and blend into a chunky paste. Add chickpea and mushroom mixture to the bowl with the initial ingredients, add egg, parmesan, salt, pepper and red pepper flakes and use your hands to mix. If the mix is too wet add more bread crumbs. If it is too dry add water or vegetable broth. The mix should form into balls easily without falling apart. Oil a baking sheet, and bake 30 minutes, turning 20 minutes in. Serve with pesto. 

I additionally spiralized some zucchini to serve with these. Pasta or risotto would be great as well.

It's supposed to be cold. Really cold. It is February after all. Warm, filling, comforting meals are in order right? Well it was close to 70 degrees this past weekend. While I simultaneously smoked a pork belly, it felt right to pursue a plant based version of what is typically considered a cold weather comfort food. Plus there's that whole carbon footprint thing. Weather aside, I will be making these again. Soon.    

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