Thanksgiving Balls

I saw a recipe a long time ago that looked pretty good, I think on TV, though at this point I can't actually remember where, for Thanksgiving Meatballs. It was a combination of stuffing, poultry seasoning and, and ground turkey. I just removed the meat from the equation. While my version was not vegetarian they are certainly very adaptable with very minor substitutions.

The stove top brand stuffing isn't vegetarian so make sure whatever brand you buy is if you don't consume meat.

1 large carrot, chopped pretty fine but not as small as grating it
1 stalk celery, chopped
1 medium onion, chopped
4 Tbsp. butter
1 box. Stovetop Savory Herb Stuffing
2 chicken bouillon cubes (Or imitation)
1/3 c. red lentils
1 can garbanzo beans
splash milk
2 egg whites
1/2 tsp. poultry seasoning
dash black pepper

Combine lentils, 1 chicken bouillon cube and 2 cups water. Simmer until lentils are very tender. Drain any excess liquid.

Melt butter in a large skillet. Add the carrots and saute over medium high heat until the are starting to brown a little. Add the onion and celery and cook, stirring until the onion is tender making sure not to let the onion burn. Add 1 1/4 cup water and 1 chicken bouillon cube. Bring to a boil, add the stuffing mix, cover and remove from heat. Let sit 5 minutes.

Drain the garbanzo beans, Remove 1/4 of the can and puree with a splash of milk. Lightly mas the remaining beans to break up into smaller pieces but not made a paste.

Combine the cooked lentils, stuffing, pureed beans, mashed beans, eggs, and seasoning. Form into meatball sized balls and bake in a preheated oven at 350 for 2o minutes, turn over and bake an additional 10 minutes. Serve with Gravy

Onion Gravy
4 Tbsp butter
1 large onion, sliced
1/4 c. flour
2 c. chicken broth (OR imitation vegetarian bouillon cubes dissolved in boiling water first)
dash black pepper
3 Tbsp. heavy cream

Saute onions in butter until translucent. Turn heat to medium and continue cooking 20 minutes more, stirring occasionally until golden brown. Add the flour and cook 2 minutes more. Slowly whisk in the chicken broth and black pepper and cook and stirring until combine and thick. Whisk in the cream and and heat through