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 heands, 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.

18 servings

in covered container; refrigerate. To reheat, place in microwave-safe bowl;

microwave on High until thoroughly heated, stirring occasionally.