These millet tofu meatballs – are loaded with nutrition thanks to the combination of a few very easily available ingredients: millet, tofu, and any mixture of your few flavourful herbs. Crispy on the outside, moist and soft on the inside. To prepare in just a few minutes.
Craving a delicious and protein-packed vegan dinner? Look no further! I’ve got a quick and easy recipe for you. Are you like me and you always end up with leftover grains? For me is always millet that ends up in the freezer! Maybe an unused piece of tofu? It’s time to try this simple and delicious recipe, that you can combine with your favorite vegetable will make a simple and filling dinner in no time!
Simple but delicious leftover millet tofu meatballs
These leftover vegan meatballs they’re like these golden, crunchy bites on the outside, and inside, they’re all soft and packed with goodness from millet and tofu. Now, the creamy dill sauce – it’s not fancy, just creamy, and tangy, and makes everything taste better.
What’s even better is that it’s not just tasty; it’s kinda good for you too. Millet brings in the fiber, which is great for digestion, and tofu, well, it’s the plant-based protein superhero.
You really don’t need to be a kitchen pro to make these. Seriously, it’s an easy mix, shape, bake kind of deal. Plus, they’re so versatile – toss them on pasta, or rice, or just snack away.
Why you will love this recipe
Get ready to fall head over heels for this dish! Not only is it incredibly delicious, but it’s also easy to prepare, making it suitable for both busy weeknights and weekends. Plus, it’s packed with plant-based protein and nutrients, making it a wholesome and satisfying meal option for everyone at the table.
Really quick and easy to make. They are indulgent but require very minimal ingredients and very little work and they still come out hearty and rich in flavor.
Comes together quickly. Just mix your meatballs, pan-fry them, or air fry them as I did, and then just make that simple sauce and you’re done!
These leftover tofu meatballs are completely vegan and nut-free, and they can be modified depending on certain preferences, which I detail in this blog.
These tofu meatballs are:
Firm but tender
Packed with a delicate flavor
Wholesome ingredients
Packed with fiber
Tasty
Key ingredients:
Smoke tofu – this tofu adds a delicious smokey flavor. However, if you can’t find it use plain tofu, just keep in mind that you probably need to add more flavor to the meatballs as tofu is plain in flavor.
Plain tofu – I would advise you to use firm tofu as you need that texture to hold together. Silken tofu is more on the waterside.
Cooked millet – to be honest, I just seem to always have leftover cooked millet!
Psyllium husk – this is not only a binder but husk absorbs liquid pretty well and makes those meatballs nice and fluffy.
Flax Seed – this helps to bind them more.
Soy milk – you can use any plant milk really, I use soy milk for that extra protein boost.
Soy sauce – it adds saltiness and flavor.
Salt, pepper, nutmeg, savory, tarragon, thyme – they all add a delicious boost of flavor. You can swap and remove any spices you do not like.
How to make these millet tofu meatballs
- Blend the tofu, smoked tofu, rice flour, tamari soy sauce, salt, pepper, herbs and ground flaxseed.
- Shape the mixture into small meatballs. I love using ice cream scooper for this as this mix makes exactly 8 beautifully shaped meatballs! You can either fry the balls, bake them, or as I did air fry them just till the outside gets crispy. Mine took 8 minutes.
- Into a small bowl add a few tablespoons of plant milk and 1 tablespoons of flour and mix well. In a separate saucepan, combine the rest of the plant milk dill, vegetable stock cube, and nutmeg. Add the flour mixture and simmer until thickened.
- Add your cooked meatballs into the sauce and slightly cot them. YUMM
Possible substitutes:
Feel free to customize this recipe to suit your taste buds! You can swap out the millet grain for quinoa or brown rice, experiment with different herbs in the sauce, or add your favorite herbs to the meatball mixture for an extra burst of flavor and nutrition.
Expert tips:
- For perfectly shaped meatballs I love using ice cream scooper for this as this mix makes exactly 8 beautifully shaped meatballs!
- Be sure not to overcook the meatballs, as they can become dry – aim for that’s slightly golden brown exterior with a tender fluffy inside.
Frequently asked questions:
Do I have to use smoked tofu to make these tofu meatballs?
No, you don’t but keep in mind that you might probably need to add a bit more herbs and spices as plain tofu is pretty bland.
I don’t have psyllium husk. Can I use something else as a binder?
Yes, you can use more ground flaxseeds but you need to be aware that hus gives those meatballs that nice lighter texture.
Can I make the tofu meatballs recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you ensure your ingredients are gluten-free. Double-check labels on items like soy sauce or vegetable stock cubes.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to three days. The meatballs and sauce can also be frozen for longer-term storage – just be sure to thaw them in the refrigerator before reheating.
Freezer:
for longer storage, freeze millet balls in a single layer on a baking sheet, then transfer them to a freezer bag or container. They can be frozen for up to three months.
Reheating:
To reheat, simply warm the meatballs and sauce gently on the stovetop over low heat until heated through. You can also microwave individual portions for a quick and easy meal on the go.
Other recipes you might like:
If you try this recipe for this leftover grain Tofu meatballs, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Millet tofu meatballs with creamy dill sauce
Ingredients
Tofu meatballs
- 1 cup cooked millet
- 70 gram tofu
- 180 gram smoked tofu
- 2 tbsp rice flour
- 1 tbsp soy sauce
- 1 tbsp psyllium husk
- 1 tbsp ground flaxseed
Creamy dill sauce
- 1 cups soy milk
- 1 cup of vegerable stock
- ⅛ tsp nutmeg
- ⅙ tsp ground pepper
- ⅛ tsp salt
- 2 tbsp dill
Instructions
Tofu meatbalss
- Put all the ingredients into a blender and blitz till you have all of them blender. together. However, don't be tempted to overdo it. You don't want to end up with a paste consistency!
- If you do not have a blender you can also use a potato masher. And if you do not have a potato masher, put all the tofu in a bowl and crush it with your hands first before you add all the rest of the ingredients.
- To shape the balls just use the ice-scream scooper like I did for a quick and smooth job, but you can also use your hands .The mix makes 8 balls.
- You can either pan-fry them, bake them or like myself air fry them for around 8 minnutes.
- In a separate pan plant milk, crushed stock cube, nutmeg, and 3/4 of the water and heat through.
- In a separate small bowl mix the rest of the water (¼ of the cup) and 2 tbsp of flour and whisk till there is no lumps.
- Add the flour mix to the pot and whisk through. The sauce should start thickening.
- Add dill to the sauce.
- By this time your meatbalss should be done so add them to the sauce too.
- ENJOY!
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