| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
Vegetarian |
Grains & ce, Vegetables, Vegetarian, Grains and |
7 |
servings |
INGREDIENTS
| 2 |
c |
Cooked millet; (see note) |
| 1/4 |
c |
Yellow onion; minced |
| 1/2 |
c |
Button mushrooms; minced |
| 1 |
lg |
Egg; beaten |
| 1 |
|
Egg white; beaten |
| 1/2 |
ts |
Garlic powder |
| 3 |
ts |
Dried parsley |
| 1/2 |
ts |
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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