Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Lentils | 1/2 cup cooked (99g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2¾ cups water
- ½ cup dried lentils
- 1 cup uncooked instant rice
- ¼ cup finely chopped white onion
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon salt
- ¼ cup plain breadcrumbs
- 4 eggs
- 1⅓ cups barbecue sauce
Directions
In medium saucepan combine water and lentils then bring to boil and reduce heat to medium low then cover and cook 8 minutes stirring occasionally.
Add rice, onion, Italian seasoning and salt and mix well then return to a boil and reduce heat to medium low then cover and cook 10 minutes stirring occasionally then remove saucepan from heat uncover and let stand 10 minutes.
Stir breadcrumbs, eggs and 2tablespoons of the barbecue sauce into lentil mixture mashing slightly while mixing.
With wet hands shape into 36 balls.
Spray large nonstick skillet with nonstick cooking spray then heat over medium-high heat until hot.
Add veggie balls and cook 8 minutes turning frequently with 2 spoons.
Reduce heat to medium then pour remaining barbecue sauce over veggie balls and cook 5 minutes stirring frequently.
Category:Cathy's Recipes
Category:Vegetarian Recipes
Category:Lentil Recipes
Category:Instant rice Recipes
Category:Egg Recipes
Category:Barbecue sauce Recipes