How to Make Swedish Milletballs l Special Diet Recipes | Whole Foods Market
Create a meatless alternative to traditional Swedish meatballs with millet and vegetables for your next holiday gathering. Puréed walnuts create a rich and creamy sauce for serving. Try as a main course or with toothpicks for appetizers.
2 tablespoons flaxseed meal
2 stalks celery
2 medium carrots
1 clove garlic
1 tablespoon plus 2 teaspoons nutritional yeast, divided
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup millet
1 cup walnuts
1 tablespoon tahini
In a small bowl, combine flaxseed meal and 1/3 cup water; set aside. Roughly chop celery and carrots. Blend in a food processor with garlic, 2 teaspoons nutritional yeast, allspice, nutmeg and black pepper. Process until mixture forms a thick paste.
Heat millet in large pot over medium heat. Keep a lid on the pot and heat until millet starts to brown and toast, 4 to 5 minutes. Immediately add 1 cup water and the puréed vegetable mixture. Bring to a boil. Cover, lower heat and simmer until millet is tender, about 20 minutes. Uncover and stir in flaxseed meal; cook, stirring frequently, until the mixture is very thick. Remove from heat and let rest until cool enough to handle.
Preheat the oven to 350°F. Line a sheet pan with parchment paper. Using a tablespoon, portion millet mixture into about 24 balls. Place on the prepared baking sheet. Bake until golden brown and firm, about 20 minutes.
Meanwhile, in a food processor, process walnuts, tahini, remaining 1 tablespoon nutritional yeast and 3/4 cup water until smooth. When ready to serve, heat walnut sauce in a large skillet over medium heat until hot; add a few tablespoons of water if it is too thick. Gently add meatballs and toss until coated.
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How to Make Swedish Milletballs l Whole Foods Market