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Drowned millet meatballs

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Ingredients

For the meatballs

100 g of millet

1 small loaf of bread

garlic powder

salt

pepper

parsley

bread crumbs to taste

 

For the sauce

1 onion

1 piece of smoked tofu

2 peppers friggitelli

1 can of chopped tomatoes

salt

1 organic nut without palm oil and glutamate

extra virgin olive oil

Instructions

Today I tried to make meatballs of millet, but since I had no desire to bake or frying them, I told myself ... why not drowning them?!?

 

Preparing the millet meatballs

First I bake the millet in unsalted water following the instructions on the package.
For 100 g of product I added 300 ml of water and cook until all the water has been absorbed.

At this point I rinse under cold water and add the bread loaf previously soaked and wrung.

Now I add salt, garlic, pepper, parsley and stir so as to mix everything.

Now I add the bread crumbs and dough with my hands until the mixture is soft but consistent.

I take a little dough and form them into balls with my hands. I get 12 dumplings (or metaballs).

 

Preparing the sauce

Now that I have prepared the meatballs, I prepare the sauce.

 

I finely chop the onion with the mandolin and put it in pan with the olive oil.

When the onion becames transparent I add the smoked tofu, peppers friggitelli and let flavor. Be careful not to burn the onion.

I add the chopped tomatoes and a can of hot water.

I salt and crush the nut.

When I see that it begins to boil, I dip the meatballs in the sauce, I stir so they get wet in the sauce, being careful not to break them.

I cover the pot and let them cook over medium-low heat for approximately 20-25 minutes, so to be sure the bread crumbs and bread are cooked.

After this time, I turn off the heat and I let the meatballs rest.


They can be served cold, with fresh bread.

For cooking I used a terracotta pottery, because in this way I think the results are tastier.


If the sauce becomes too sour because of the tomatoes, add a little sugar; if it is too liquid, one teaspoon of cornstarch or potato starch solves the problem.

 

 


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Notes

Thanks to Cristina Eva Perjesi

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