Since we have one vegan and one vegetarian in the house I like to experiment a lot with meatless meals. My carnivores will try most meals I make, but they are a bit skeptical. I think meatballs are one of the foods that everyone in my house really likes. I am also trying to add more whole grains into our meals. This dinner of millet meatballs is perfect for meatless Mondays.
For those of you who have never seen millet, it is a small yellow grain and looks like couscous or quinoa, in shape and size. One important thing to keep in mind. The millet needs to be cooked before you can make the meatballs. This meal takes a bit of planning ahead but it is worth it.
How to cook your millet
Cooking your millet is not difficult at all. You can cook your millet in a rice machine or you can cook it on your stovetop. If you want to cook in on yout stovetop, put 2 cups of water on to boil. Add in 1/2 cup of millet when you have a good boil going. Reduce the heat to simmer. Cook 35-40 minutes, till tender. You can even cook the millet the day before and keep it in the refrigerator. One more note, to make these vegan you can use vegan Parmesan cheese, if you are vegetarian you can use regular Parmesan cheese.
- one can cannellini beans, rinsed well
- 1 medium onion
- 1 clove garlic minced
- 2 tsp basil
- 1/2 cup water
- 1 and 1/2 cups cooked millet
- 3/4 cup seasoned bread crumbs
- 1/4 cup Parmesan cheese
- 1/2 tsp salt
- 1/2 cup seasoned bread crumbs to roll the meatballs in
- Preheat oven to 350
- In a large food processor combine canellini beans, onion, garlic, basil and water. Add in millet, bread crumbs, parmesan and salt. Let mixture sit for 10 minutes. Shape mixture into 1? balls. You can roll each one in the extra bread crumbs. To make mine less calories, I did not roll my meatballs in the crumbs. Place meatballs on to the cookie sheet. Bake for 30-35 minutes. Serve with whole wheat pasta and fresh marinara. This is a delicious meatless meal!