Millet Balls in Creamy Sauce

5 from 8 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 202 kcal



  • 100 g Millet
  • 250 ml Vegetable broth
  • 125 g White beans from the jar, drained
  • 1 Pc. Chopped small onion
  • 0,5 tsp Ground cumin
  • 0,5 tsp Smoked paprika, noble sweet and hot, respectively
  • 1 tbsp Olive oil
  • 50 g Spelled breadcrumbs
  • 20 g Teff flakes
  • Salt pepper
  • 30 g Grated Parmesan
  • 2 tbsp Olive oil

For the sauce:

  • 1 Pc. Small onion
  • 120 g Carrot
  • 1 tbsp Ghee or coconut oil
  • 1 tsp Hot mustard
  • 1 tbsp Tamari soy sauce
  • 0,5 Pc. Vegetable stock cubes
  • 1 tbsp Cashew butter
  • 1 tbsp Tomato paste
  • 15 g Yeast flakes
  • Salt pepper


  • Soak the flax seeds in 3 tablespoons of water in a bowl. Wash the millet well and simmer in a saucepan for about 10 minutes with about 250 ml of vegetable stock over low heat. Stir it again and again and add more water if necessary. Then let the millet swell for a few minutes with the lid closed.
  • Now add all the other ingredients and the swollen flaxseed and puree in the food processor. Season to taste and add more salt if necessary. Shape walnut-sized balls with your hands and place on a baking tray lined with baking paper. Brush with olive oil and roll in the grated Parmesan. Bake in a preheated oven at 180 degrees for about 20-25 minutes. Turn once in between.

For the sauce:

  • Dice the onion and carrot and fry in the heated fat for a few minutes. Add the remaining ingredients with 400 ml of water and simmer for a few minutes. Then puree until creamy. If the sauce is too thick, just add a little more water and puree again. Season with salt and pepper and serve with the millet balls. This fits z. B. Rice


Serving: 100gCalories: 202kcalCarbohydrates: 13gProtein: 3.9gFat: 15.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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