Emerilsrumballs Recipes

Steps:

• Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
• Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
• Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
• Preheat the oven to 400°F.
• Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and place them in even rows vertically and horizontally to form a grid.
• Roast for 30 minutes, or until the meatballs are firm and cooked through.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Steps:

• Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes.
• Remove dough from refrigerator; roll into balls, about 1 inch in diameter.

Steps:

• Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice.
• Stir in the rum and corn syrup.
• Stir in the vanilla wafers and walnuts, and mix well.
• Place in the refrigerator to firm up slightly, about 30 minutes.
• (The mixture may appear crumbly and dry; this is O. K.) Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
• Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls.
• Using your hands, roll the balls in the confectioners' sugar, coating evenly.
• Place on a baking sheet, cover with plastic wrap and refrigerate overnight.
• Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

Steps:

• In a food processor combine walnuts, vanilla wafers and 1 cup of the powdered sugar; pulse several times to mix well. Add rum, a little at a time, just until moistened and it forms a soft pliable dough. Turn out dough onto work surface lightly dusted with confectioners' sugar. Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compact balls. Roll again in confectioner's sugar to coat.

Steps:

• Place the frozen meatballs in the crock pot. Mix all other ingredients in a bowl. Make sure to whisk to dissolve the sugar. Taste the sauce before pouring over the meatballs and adjust the salt and pepper as desired. Pour the sauce over the meatballs, cover and cook on high for 4 hours or low for 6 hours. Enjoy!