Broccoli meatballs
second courses from Italy - Basilicata
Meatballs with vegan sauce
Meatballs with vegan sauce
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A traditional recipe revisited in a vegan key
preparation
step 1
Rinse the millet and lentils to eliminate any dust or processing residues. Pour them into a pan and add about double the quantity of water (in this case about 200 ml). Cook over medium heat until the water is completely absorbed.
step 2
When the water is completely absorbed, let it cool down and pour the mix of lentils and millet into a food processor. Add the oil, the soy sauce, a little breadcrumbs and blend.
step 3
Pour the mixture into a bowl and add the breadcrumbs a little at a time, until you get a consistency that can form the meatballs.
step 4
At this point you can decide to cook the meatballs in a static oven at 180 ° for 15-20 minutes, in an air fryer at 160 ° for 15 minutes or sauté in a pan with a drizzle of oil. While the lentils and millet cook, you can start preparing the sauce.
step 5
While the lentils and millet cook, you can start preparing the sauce. Pour the tomato puree in a pan, stretch it with a little water, and add the spoonful of extra virgin olive oil
step 6
Cook for at least half an hour, or until the sauce has thickened. When the meatballs are ready, place them in the pan with the sauce, add fresh basil if you have it and cook for a few minutes, gently turning the meatballs, covering them with the sauce.