Millet, sesame, and vegetable crispy balls with Italian-style tomato sauce

This recipe is good for the whole family, kids included!

You can combine your favourite vegetables with millet and add your favourite spice or herb (instead of curry). Tomato sauce is a perfect complement to the crunchiness of meatballs.

ingredients

Balls ingredients:

200 g of millet
500 ml of water or vegetable broth
100 g courgettes
150 g carrots
30-40 g chickpea flour (if necessary, depending on the texture of the flour
5-10 g curry powder
80 g sesame seeds for the breading
50 g extra virgin olive oil
salt to taste

Sauce ingredients:

150 g tomato sauce
50 g extra virgin olive oil
5 g fresh basil (or other herbs)
salt and pepper to taste

Method

Rinse the millet thoroughly under running water. Cook it in lightly salted cold water using the absorption method or over low heat without stirring, until all the liquid is absorbed. Since the millet will be used for meatballs, cook it slightly longer than usual, for at least 30-35 minutes, until it becomes quite creamy. Let it cool.

Once cooled, blend about one-third of the cooked millet using an immersion blender, then mix it back into the rest of the millet.

Wash the courgettes and carrots thoroughly, grate them, and squeeze out any excess moisture if necessary.

Sauté the grated courgettes and carrots in a pan with a drizzle of extra virgin olive oil, a pinch of curry powder, and salt. Cook for a few minutes, then set aside to cool.

In a large bowl, combine the cooked millet with the sautéed courgettes and carrots. Season with salt. If the mixture feels too soft, add a little chickpea flour to make it firmer.

With wet hands, shape the mixture into meatballs. Roll them in sesame seeds and place them on a baking tray that’s either greased or lined with baking paper. Drizzle a little oil on top and bake at 180°C for about 20 minutes, ensuring the meatballs brown but don’t become too dry.

Meanwhile, prepare a sauce by heating olive oil, tomato sauce, and basil in a pan. Season with salt and pepper to taste.

Serve the meatballs with the sauce.

I am Valeria Degiovanni. I am a cooking teacher and private chef specialising in plant-based and vegetarian cooking. Since 2016 I am the owner of RosaRegina, offering cooking services and classes. I am based in Asti, between Langhe and Monferrato, and I am rediscovering typical vegan and vegetarian recipes from the Piedmontese farming tradition and teaching them to tourists. I want to spread the idea that plant-based and vegetarian cooking is healthy, full of taste and joyful.