I am always experimenting with making meatballs. Many vegan bloggers make veggie burgers, but I’m a meatball and pasta sort. It’s not that difficult and you can fill them with lots of fresh herbs, bake or fry them too. Millet is a very light and low key grain. It absorbs the flavors of anything around it. I made these for a friend of mine that wanted something light. These are fresh tasting without being heavy or rich, and I used Kaumt-buckwheat pasta.
Millet is a grain that is often overlooked. You can buy it most anywhere but you’ll be certain to find it in health food stores. It looks a bit like couscous but larger, and cooks into a fluffy meaty texture that is great for hot and cold bowls and salads. Millet is an excellent source of 4 important minerals; copper, phosphorus, manganese, and magnesium. These minerals have many health benefits; heart protection and health as well as prevents heart disease and lowers blood pressure and cholesterol, repairs and develops healthy body tissue, lowers risk for diabetes, prevents gallstones, protects from cancers, reduces asthma symptoms, has postmenopausal cardiovascular benefits, and lowers insulin resistance. Grains have special chemical compounds such as lignans, phytonutrients, and phenolics, that reduce inflammation, prevent disease, and are potent antioxidants. It is also fiber, protein, and complex carbohydrate rich.
These taste great with my tomato onion ragu or salsa di pomodoro and pasta.
Yields: 20 meatballs
- 4 cups millet cooked
- 1/2 sweet potato, steamed and peeled
- 1 whole eggplant, steamed or roasted, and peeled
- 1 chopped onion
- 2-4 cloves grated garlic
- 1/4 cup olive oil
- handful of fresh chopped rosemary and thyme
- 1/2-1 cup flour or breadcrumbs for rolling meatballs (I use tapioca flour)
- optional; 1/4 cup chopped sun-dried tomates in oil (strain the oil and use it in place of the olive oil)
- salt and pepper to taste
Cook the millet, boil a sweet potato, and boil the eggplant. You could also cut it in quarters, oil it, and roast it on an oiled baking sheet for 30-45 minutes until its golden and soft.
Fry the chopped onions in an oiled skillet with the rosemary. Make sure they are browned well before you shut the heat off and cover it.
Peel the sweet potato and eggplant after they've cooled a bit, then add the finished millet to a mixing bowl and mush it all together with your hands. The eggplant and potato will be easy to turn into a mush.
Add the onions last, some salt and pepper, and fold that together a few times. Put it in the fridge to cool, that way it will be easier to roll the meatballs and less sticky.
When it's more or less cool after a half hour start rolling the meatballs. Dip them into the flour and flour your hands, get them evenly coated. Bake them on an oiled cookie sheet for 30-40 minutes until golden, turning them on each side every 10 minutes. You could also pan fry or deep fry them.
- Preparation time: 30 minutes
- Cook time: 1 hour or less
- Total time: 1.5 hours
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