Millet meatballs with a rich vegetable, chickpea, and curry dressing, thickened with chia seeds and cooked in the air fryer. A tasty and nourishing vegetarian dish, ideal to serve with salad and vegan mayonnaise.
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Put the millet, water, 25 g of extra-virgin olive oil, and salt in a pot. Stir, cover with a lid, and cook until the water is absorbed, about 30 minutes. Then turn off the heat and let rest for 8-10 minutes.
Blend the garlic, basil, and 50 g of extra-virgin olive oil, then pour everything into a large pan and cook for 2 minutes to let the flavors meld.
Add the zucchini and eggplant cut into small pieces, mix, and cook for 20 minutes.
Add the boiled chickpeas, curry, and salt to taste. Stir to season and cook for another 5 minutes.
Let the mixture cool, then add the gelatinous chia seed mixture you obtained by soaking the chia seeds in water. Mix well.
Shape the mixture into meatballs and cook them in the air fryer at 175°C for 20 minutes, checking the cooking.
Serve the meatballs with fresh salad and a few dollops of vegan mayonnaise.
Pot
Blender
Large pan
Air fryer
Store in the refrigerator in an airtight container for 2-3 days. Can be frozen.
The meatballs keep in the refrigerator for 2-3 days and can be frozen. Ideal for a healthy and tasty vegetarian meal.
Italia
| Energy (kcal) | 257.05 |
| Carbohydrates (g) | 38.5 |
| of which sugars (g) | 2.91 |
| Fat (g) | 7.45 |
| of which saturates (g) | 0.98 |
| Protein (g) | 8.54 |
| Fibre (g) | 7.69 |
| Salt (g) | 0.01 |
