Millet balls is yet another option to use this unique groats in our kitchen. They are quick to prepare and one can create at least several fantastic, energetic lunches with them.
Millet is one of the most alkalizing and easy to acquire foods. Moreover, it’s rich in vitamins (B1, B2, B6) and minerals (iron, copper, silicon, zinc) and it’s gluten-free. It’d be a crime not to use it as often as possible. Milletballs are a very interesting option if you’re bored with groats in a regular form.
It is from such boredom that I felt a need to do something new with millet. It’s a great, „binder”, so why not roll some balls and throw in the oven? To the cooked millet you can add almost anything you like – this time I was looking for some protein, so I added red lentil and spices.
RECIPE
Milletballs are quick to prepare – you don’t have to blend or grind anything. Cooked millet and lentils are simply mixed with the rest of the ingredients and tossed for 20 minutes in the oven. You can also prepare the chops (flatten them slightly), bake or fry on the pan.
My suggestion is the classic taste of millet, with addition of lentils and smoked paprika. Millet base can be mixed with various other additives, e.g. chickpeas, green peas or dried tomatoes (tastes well with wholegrain pasta). Whatever suits you.
INGREDIENTS (15 balls):
- 180 g (1 cup) millet
- 70 g red lentils
- 750 ml (3 cups) hot water
- 1/2 onion
- 1 egg or 1 tbsp oat flakes (as egg substitute for vegans)
- spices: salt, pepper, smoked paprika, sweet red pepper, oregano (or other herbs)
- additives: sauce (tomato, mushroom), whole grain pasta
PREPARATION:
- Rinse millet with with warm water or roast briefly in a saucepan (dry), then pour boiling water (2 cups) and cook for 15-20 minutes until the millet absorbed all the water. Let stand, covered to cool down.
- Pour boiling water over lentils and cook for 10-15 minutes. You can cook the lentils with millet as well.
- Dice onion and glaze, then mix with all the other ingredients and egg (or previously prepared oat flakes*) and spices.
- Shale balls with wet hands. For 15 meatballs, each should weigh approx. 45-50 g.
- Put the milletballs on a baking sheet (or mat/baking paper) sprinkle with oil and bake in a preheated oven at 180 deg. C for approx. 20-30 minutes.
- Serve with your favorite sauce (eg. tomato, mushroom) or pasta.
*1 tbsp ground oat flakes (+3 tbsp water) = equivalent of 1 egg
ENERGY (1 ball, ca. 45 g): 71 kcal
MACROS: C 11 g / P 4 g / F 1 g
/ Fiber 1 g /
