Drive away with green broad beans and ricotta
39 recipes
Millet meatballs, courgettes, carrots and sunflower seeds
ingredients
servings
2
Mile
40 oz
Courgette
1 unit
Carrots
2 unit
Chickpea flour
3 spoons
Curry powder
to taste
Salt
to taste
Red paprika
1 oz
Extra virgin olive oil
to taste
Breadcrumbs
to taste
second courses from Italy
Millet meatballs, courgettes, carrots and sunflower seeds
Millet meatballs, courgettes, carrots and sunflower seeds
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I've been making these meatballs for almost four years, and they're eating them all! I started with a vegetarian version with cheese and eggs, but then I simplified it and made it much lighter with the vegan version ... try it and you'll be amazed ... or rather ... full: d
preparation
step 1
cook the dehulled millet in salted water, as indicated in the package. Drain and allow to cool.
step 2
Cut the zucchini and carrots into cubes, sauté them in a pan with salt, oil, paprika and curry. Allow to cool.
step 3
Add the vegetables to the millet, adding the chickpea flour diluted in a finger of water (must have the consistency of a batter). Mix and add a little salt, the sunflower seeds and breadcrumbs to obtain a rather firm, but moist consistency.
step 4
Form balls and place in the fridge for at least one hour.
step 5
Cook by first sautéing in the pan for a few minutes and finish cooking in the oven at 180 degrees for 10-15 min. Serve hot.
