Millet and textured soy meatballs


  • 150g sweet millet
  • 70g textured soybeans
  • 1 large onion
  • 3 cloves garlic
  • Soy sauce
  • Juice of < span class = "tip" data-toggle = "tooltip" data-placement = "top" title = "" data-original-title = "betabel, betarraga"> remolacha cocida
  • 2 bay leaves
  • 1 tbsp onion powder
  • ½ tsp paprika
  • ½ cdta of black pepper
  • ½ cdta of oregano
  • breadcrumbs
  • 4 tablespoons wheat flour (white)
  • Tomato sauce
  • Fresh parsley
  • Olive oil


To start, in a pan with a little oil, fry the diced onion and two peeled garlic cloves for 5 minutes until golden brown, along with the bay leaves.

Meanwhile, hydrate the textured soybeans: pour the textured soybeans into a container and add a little hot water and soy sauce, stir well until the soybeans are well impregnated and let stand for 5 minutes. After this time, add the garlic and chopped parsley, onion powder, black pepper, oregano and paprika.

Next, put the millet in the onion pan and fry for 5 minutes . After this time, cover the millet with water and cook for another 10 minutes. When the millet is tender and has absorbed the water, remove the bay leaves and remove from the heat.

Then, pour the millet into the bowl of textured soybeans, add the cooked beet juice, mix well with a spatula, add a little flour and a little breadcrumbs to amalgamate well and just mix it with your hands. When the dough has the right texture , add salt to taste , and make the meatballs with your hands , flour and fry in a pan with hot oil . When they are well browned, put them on absorbent paper to extract the excess oil.

Finally, heat the tomato sauce.

And to finish, place the meatballs on a plate and add the tomato sauce. tomato on top.

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