Millet Mock-Meatballs W/marinara Sauce, California Mama's

• 2 c Cooked millet; (see note)
• 1/4 c Yellow onion; minced
• 1/2 c Button mushrooms; minced
• 1 lg Egg; beaten
• 1 Egg white; beaten
• 1/2 ts Garlic powder
• 3 ts Dried parsley
• 1/2 ts Ground black pepper
• 1/2 c Dry bread crumbs; (or more if needed)
• 6 c Prepared marinara sauce

Instructions

1. 1

   Combine all ingredients, except bread crumbs and sauce, in mixing bowl.

2. 2

   Stirring constantly, add bread crumbs until mixture is firm enough to form into balls.

3. 3

   Using wet hands, shape mixture into balls, using about 1 1/2 tablespoons mixture per ball.

4. 4

   Balls can be frozen at this point or simmered in sauce for 30 minutes.

5. 5

   Alternatively, balls can be baked in oven on lightly oiled baking sheet at 325 degrees for 30 minutes then served with warm sauce.

6. 6

   Makes about 20 to 22 meatless balls or about 7 servings of 3 balls each with 1/2 cup sauce.

7. 7

   NOTE: To cook millet, bring 1 cup millet and 2 1/2 cups water to a boil.

8. 8

   Cover with a tight-fitting lid and reduce heat to medium.

9. 9

   Cook 15 minutes.

10. 10

    Remove from heat and let sit uncovered for 20 minutes.

11. 11

    Yields about 3 cups.

12. 12

    NOTES : This version uses millet, a golden grain that's increasingly popular on menus sporting California cuisine.