What do we eat today?
I thought of serving delicious meatballs that will test even the most suspicious and delicate palates. The main ingredients of the day are: millet, cauliflower and Genoese pesto! Very few ingredients to obtain a delicious dish, moreover gluten-free and therefore also suitable for the diet of celiacs. Let's see which ingredients we need to prepare 12 millet patties (very light!).
Video of the Recipe
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Identity Card of the Recipe
- 131 KCal Calories per serving
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Ingrediants
For 10-12 meatballs
- 100 g of millet
- 200 ml of water
- Ready food, boiled: 150 g of cauliflower
- Q.b. of salt
- 30 g of Genoese pesto
- 50 g of puffed rice
- 2 tablespoons of extra virgin olive oil
- 20 g of grated Parmesan cheese
Materials Needed
- Casserole for cooking millet
- Casserole for steaming
- Baking plate
- Bowls of various sizes
- Table spoon
- Fork
Preparation
- Bring 200 ml of water to a boil, add salt to taste and dip the millet. Lower the heat, cover with the lid and continue cooking for 20 minutes, so that all the water has been absorbed.
- In the meantime, clean the cauliflower, cut the flower inflorescences, then steam for about ten minutes. Weigh 150 g of cauliflower and mash it with a fork to obtain a puree.
- When cooked, shell the millet with a spoon and combine it in a bowl. Add the cauliflower puree, the grated parmesan and the Genoese pesto. Mix the ingredients and, if necessary, season with salt.
The suggestions Ok
If the dough is too soft, it is possible to add some grated bread (gluten-free, if the recipe is intended for celiacs) until the right consistency is obtained.
Those who do not like cauliflower can replace it with other pureed vegetables, such as zucchini, aubergines, cabbage or other.- In a cutting board or plate, crumble the puffed rice (alternatively, use the corn flakes).
- Take a spoonful of the mixture and roll it on the puffed rice to obtain soft meatballs.
- Arrange the millet meatballs on a plate lined with parchment paper.
- Pour a drizzle of extra virgin olive oil (2 tablespoons in all) over the meatballs, then bake in the oven at 200 ° C for 15 minutes, until golden brown.
- Serve the millet meatballs very hot, as an accompaniment to baked potatoes or a fresh salad.
Alice's comment - PersonalCooker
Meatballs ready! Baking is ideal for making them crunchy, without overdoing the oil! And the beauty is that these meatballs are also appreciated by children, which means that with a little "trick" we will be able to make them eat even the less popular vegetables. like cauliflowers! Seeing is believing!Nutritional values and Health Comment on the recipe
The Meatballs of Millet and Cauliflower have a moderate energy intake, mainly provided by lipids, followed by carbohydrates and finally by proteins.
Fiber is abundant and cholesterol is insignificant; the breakdown of fatty acids is in favor of unsaturated ones.
The Meatballs of Millet and Cauliflower are suitable for any type of diet, including that for those suffering from celiac disease and for those who follow a low-calorie diet or against metabolic diseases.
They are not relevant in the vegan diet and should be avoided in the diet for lactose intolerance.
The average portion is around 250-300g (330-390kcal).
