Vegetarian Meatball Parmagiano

• 2 cups (475 ml) cooked peas
• 2 cups (475 ml) cooked green beans
• 2 cups (475 ml) cooked beans (any kind: black, kidney, navy)
• 1 to 2 cups (475 ml) raw carrot, chopped fine
• 1/2 cup (125 ml) cooked spinach (optional)
• 1 large onion, raw
• 2 cloves garlic (optional)
• 4 cups (950 ml) breadcrumbs
• basil
• salt
• pepper
• 1 cup (225 ml) grated parmesan or Romano cheese
• 3 medium eggs

1. Drain all vegetables well.
2. Combine all vegetables in food processor or food mill (or use potato masher).
3. Process until all ingredients are mixed and pulverized.
4. Pour into a sieve and let drain again for about 20 minutes.
5. Put in a large bowl and add half the breadcrumbs.
6. Mix and knead thoroughly.
7. Add remaining breadcrumbs a little at a time until the consistency of a dry dough is reached.
8. Add eggs, knead into the mixture (if mixture seems wet or loose, add more breadcrumbs).
9. Add cheese, knead thoroughly.
10. Form dough into "meatballs" and lay in a lightly greased baking pan (it can be more than one layer if you like).
11. Bake at 300 degrees (150 C.) until dry and starting to brown on the outside (They will always remain slightly moist inside, that's fine)
12. Let them cool.
13. When cover with sauce (not just on top, but beneath too), bake again at 350 degrees (175 C.) for about 30 minutes.
14. Layer mozzarella over the top toward the end, and bake until cheese melts.

peas, beans, beans, carrot, onion, garlic, breadcrumbs, basil, salt, pepper, parmesan, eggs

Taken from online-cookbook.com/goto/cook/rpage/000773 (may not work)