Millet, Vegetable, and Saffron Meatballs
"Millet, vegetable, and saffron polpette: Discover an explosion of flavor with these delicious golden spheres, perfect as a tasty appetizer or for a vegetarian aperitivo that will surprise everyone! A tender heart enclosed in a crispy breading, enriched by the fragrance of saffron, perfectly matches the freshness of guacamole. Ideal for those following a vegetarian diet or simply wanting a tasty and original alternative to classic meatballs, these millet, vegetable, and saffron polpette are a true triumph of taste."
Dietary Information
Servings:
- 1
To prepare the millet, vegetable, and saffron meatballs, first rinse the millet under running water 1. Drain it and put it in a pot with cold water 2, add salt 3 and cook, following the instructions on the package.
- 2
Meanwhile, cut the leek into rounds 4. Remove the stem and seeds from the bell pepper 5. Cut it into cubes 6.
- 3
Trim the zucchini 7 and cut them into cubes 8. Pour the oil into a pan, add the leek 9 and sauté over medium-low heat for 5 minutes.
- 4
Then add the bell peppers 10 and zucchini 11. Cook for 3-4 minutes. Add the peas 12 and continue cooking for another 3 minutes.
- 5
Meanwhile, dissolve the saffron in a little warm water 13, then add it to the pan 14. Cook for another 3 minutes. When the millet is cooked, drain it well, transfer it to a bowl and add the vegetables 15.
- 6
Mix. Add the thyme 16, grated Parmesan cheese 17 and mix again. Cover the bowl with plastic wrap 18 and let it cool to room temperature.
- 7
In the meantime, prepare the guacamole sauce. Take the avocado pulp 19, put it in a bowl, add the lemon juice 20 and salt 21.
- 8
Mash with a fork 22 until you get a smooth sauce. Add a drizzle of oil 23 and mix well. Take 30 g of millet and form the meatballs 24. For this operation, wet your hands, it will be easier to work the millet. You should get 24 meatballs.
- 9
Then pass them first in the egg 25 and then in the breadcrumbs 26. Put them on a baking sheet covered with parchment paper 27.
- 10
Fry them, 4-5 at a time 28, in seed oil at 170°C, for about 2 minutes or until golden brown. Drain and let them rest on absorbent paper to remove excess oil 29. Your millet, vegetable, and saffron meatballs are ready to be served, accompanied by guacamole sauce 30.
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