| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
Vegetarian |
Grains & ce, Grains and, Vegetables, Vegetarian |
7 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked millet, see note |
| 1/4 |
c |
Yellow onion, minced |
| 1/2 |
c |
Button mushrooms, minced |
| 1 |
|
Egg, beaten |
| 1 |
|
Egg white, beaten |
| 1/2 |
t |
Garlic powder |
| 3 |
t |
Dried parsley |
| 1/2 |
t |
Ground black pepper |
| 1/2 |
c |
Dry bread crumbs, or more |
|
|
if needed |
| 6 |
c |
Prepared marinara sauce |
INSTRUCTIONS
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 1 1/2 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 1/2 cup sauce. NOTE:
To cook millet, bring 1 cup millet and 2 1/2 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 1/2 Starch/Bread; 2 1/2 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@brakes.elekta.com> on Sep 7, 1999, converted by MM_Buster
v2.0l.
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