Millet mock-meatballs w/marinara sauce, california mama's

7 servings

Ingredients

Quantity Ingredient
2 cups Cooked millet; (see note)
¼ cup Yellow onion; minced
½ cup Button mushrooms; minced
1 large Egg; beaten
1 Egg white; beaten
½ teaspoon Garlic powder
3 teaspoons Dried parsley
½ teaspoon Ground black pepper
½ cup Dry bread crumbs; (or more if needed)
6 cups Prepared marinara sauce

Directions

Combine all ingredients, except bread crumbs and sauce, in mixing bowl.

Stirring constantly, add bread crumbs until mixture is firm enough to form into balls. Using wet hands, shape mixture into balls, using about 1½ tablespoons mixture per ball. Balls can be frozen at this point or simmered in sauce for 30 minutes.

Alternatively, balls can be baked in oven on lightly oiled baking sheet at 325 degrees for 30 minutes then served with warm sauce. Makes about 20 to 22 meatless balls or about 7 servings of 3 balls each with ½ cup sauce.

NOTE: To cook millet, bring 1 cup millet and 2 ½ cups water to a boil.

Cover with a tight-fitting lid and reduce heat to medium. Cook 15 minutes.

Remove from heat and let sit uncovered for 20 minutes.

Yields about 3 cups.

Per serving: 194 Calories; 2g Fat (10% calories from fat); 8g Protein; 38g Carbohydrate; 30mg Cholesterol; 1344mg Sodium Food Exchanges: 1 ½ Starch/Bread; 2 ½ Vegetable

NOTES : This version uses millet, a golden grain that's increasingly popular on menus sporting California cuisine.

Recipe by: Vegetarian Times Magazine, May 1997, page 29 Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Sep 7, 1999, converted by MM_Buster v2.0l.

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