Vegetarian Meatballs

1/4 cup carrot, chopped
2 cups white mushrooms, chopped
1/2 cup green bell pepper, chopped
2 tbsp. yellow onion, chopped
1/2 cup celery, chopped
1 clove garlic
2 tbsp. olive oil
1/2 tbsp. dried parsley
1/2 tsp. ground black pepper
1 large egg
3 large egg whites
1 cup matzo meal or more if needed
Salt, to taste
6 cups prepared marinara sauce

n food processor, finely chop carrot. Add remaining vegetables and garlic and chop to a fine paste, scraping down sides of work bowl several times.

In large sauté pan, heat oil over medium heat. Add processed vegetables, parsley and black pepper; sauté until soft, approximately 7 minutes. Remove from heat, and cool to room temperature.

In large bowl, beat egg and egg whites together until blended, approximately 30 seconds. Add vegetable mixture to eggs; mix until combined. Stirring constantly, add matzo meal slowly, adding only enough to form a mixture that can be shaped into balls. Using wet hands, shape mixture into balls, using about 1-1/2 tbsp. mixture per ball.

Balls can be frozen at this point or simmered in sauce for 30 minutes. Alternatively, balls can be baked in the oven on a baking sheet at 325°F for 40 minutes and served with sauce.

Serving Size: Yield-20 meatballs

Number of Servings: 5

Recipe submitted by SparkPeople user SRB1953.