Recipes on May 16, 2011 by

Meatless Monday: Millet “Meat” Balls

This is one of our favorite recipes at our house. It takes a little effort, but it is so worth it! Serve these with spaghetti and red sauce for the classic spaghetti and meatballs or use in place of a conventional meat recipe for swedish meatballs. These make great appetizers and leftovers are perfect for meatball subs. Since we just have two eaters in our house, I usually freeze half of the batch for another meal. Frozen “meat” balls can be thrown in the oven at 400°F for 10-12 minutes to reheat.

Millet “Meat” Balls

  • 1 3/4 cups Cannellini Beans (cooked or from can)*
  • 1 medium Onion
  • 1 clove Garlic, minced
  • 2 tsp Basil
  • 1/2 cup Water
  • 1 1/2 cups cooked Hulled Millet
  • 3/4 cup Seasoned Bread Crumbs (or gluten free Bread Crumbs)
  • 1/4 cup grated Parmesan Cheese
  • 1/2 tsp Salt
  • 1/2 cup Seasoned Bread Crumbs (or gluten free Bread Crumbs)


Preheat oven to 350°F. In blender or food processor, puree cannellini beans, onion, garlic, basil, and water. Combine with cooked millet (see note), bread crumbs, parmesan cheese, and salt. Let stand 5 to 10 minutes.

Lightly spray cookie sheet. Shape mixture into 1” balls and roll in bread crumbs. Bake for approximately 40 minutes, flipping halfway through. Serve with marinara if desired. Makes approximately 30 “meat” balls.

NOTE: To cook millet, bring 2 cups water to boil. Add 1/2 cup Hulled Millet and reduce heat to simmer. Cook for 35-40 minutes, or until tender.

*If Cannellini beans are hard to come by, try pinto or navy beans

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