Chipotle Black Bean Crumble Meatballs

MorningStar Farms has just debuted their first docu-series titled The Veg Effect (on Amazon, Google Play and iTunes). The five-episode docu-series features five unique, personal stories of folks changing their eating habits for a better today and a much better tomorrow. To help launch the series, Chef Daniel Holzman, Chef/Owner of The Meatball Shop, partnered with MorningStar Farms to create delicious veggie cuisine including the below recipe.

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Meatless Mondays!

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Servings

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Ingredients

Meatballs

• 2 cups canned black bean drained
• 1 bag MorningStar Farms Chipotle Black Bean Crumbles
• 1 ea. large onion chopped (about 2 cups)
• 2 ea. carrot chopped (about 1 cup)
• 2 ea. celery stalks minced (about 1 cup)
• 2 tsp. salt
• 1 clove garlic minced
• 4 sprigs oregano picked (about 1 tbsp.)
• cup ¼olive oil + 2 tbsp.
• 3 tbsp. tomato paste
• ½ lb. button mushrooms sliced (about 3 cups)
• ½ bunch cilantro chopped (about ½ cup)
• cup ½bread crumbs
• 3 ea. eggs
• cup ¼chopped pumpkin seeds

Sauce

• 1 white onion peeled and quartered
• 8 tomatillos shucked and quartered
• 1 chipotle peppers de-seeded
• 6 cups of water
• 2 T Salt
• ¼ bunch cilantro

Servings MetricUS Imperial Ingredients Meatballs 2 cups canned black bean drained 1 bag MorningStar Farms Chipotle Black Bean Crumbles 1 ea. large onion chopped (about 2 cups) 2 ea. carrot chopped (about 1 cup) 2 ea. celery stalks minced (about 1 cup) 2 tsp. salt 1 clove garlic minced 4 sprigs oregano picked (about 1 tbsp.) cup ¼olive oil + 2 tbsp. 3 tbsp. tomato paste ½ lb. button mushrooms sliced (about 3 cups) ½ bunch cilantro chopped (about ½ cup) cup ½bread crumbs 3 ea. eggs cup ¼chopped pumpkin seeds Sauce 1 white onion peeled and quartered 8 tomatillos shucked and quartered 1 chipotle peppers de-seeded 6 cups of water 2 T Salt ¼ bunch cilantro

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Instructions

Meatballs

1. Preheat the oven to 400 degrees Fahrenheit
2. Sautee the carrots, onions, celery, garlic, oregano and salt with ¼ cup of olive oil in a large frying pan over a medium / high heat, stirring frequently (about ten minutes)
3. When the vegetables are tender and just beginning to brown add the black beans, tomato paste and veggie crumbles and continue to cook, stirring constantly for three minutes.
4. Add the mushrooms and continue cooking, stirring frequently for fifteen more minutes
5. Remove the vegetables from the pan and allow to cool
6. Combine the rest of the ingredients in a large mixing bowl with the cooled vegetables and lentils and mix by hand until thoroughly incorporated.
7. Drizzle the rest of the olive oil into a large baking dish (9X12) making sure to evenly coat the entire surface (use your hand to help spread the oil)
8. Roll the mixture into round, golf ball sized meatballs making sure to pack the meat firmly
9. Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid
10. Roast until firm and cooked through (about 30 minutes)
11. Allow the meatballs to cool for five minutes before removing from the tray

Sauce

1. Bring all of the ingredients to a boil, turn down the heat and simmer for 10 minutes.
2. Blend until smooth