Yield: 18 Servings
10 ounces Refrigerated Pizza Crust
2-3/4 cups water
1/2 cup dried lentils, rinse
1 cup uncooked instant rice
1/4 cup finely chopped onion
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 cup Plain Bread Crumbs
1/3 cup fat-free egg product, thaw
1-1/3 cups barbecue sauce
In medium saucepan, combine water and lentils. Bring to a boil. Reduce heat to medium-low; cover and cook 8 minutes, stirring occasionally.
Add rice, onion, Italian seasoning and salt; mix well. Return to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until liquid is absorbed and lentils and rice are tender, stirring occasionally.
Remove saucepan from heat; uncover and let stand 10 minutes.
Stir bread crumbs, egg product and 2 tablespoons of the barbecue sauce into lentil mixture, mashing mixture slightly while mixing. With wet hands, shape into 36 (1-inch) balls.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add veggie balls; cook 6 to 8 minutes or until browned on all sides, turning frequently with 2 spoons.
Reduce heat to medium; pour remaining barbecue sauce over veggie balls. Cook 5 minutes or until thoroughly heated, stirring frequently.
TIP:
To make ahead, prepare veggie balls in sauce as directed above. Place in covered container; refrigerate. To reheat, place in microwave-safe bowl; microwave on HIGH until thoroughly heated, stirring occasionally.