Spicy millet meatballs in the air fryer, a healthy and genuine appetizer or main course.
This recipe is suitable for people who are gluten intolerant, as millet is a gluten-free grain, suitable for feeding the little ones and the elderly.
For cooking with the fryer, we used our new air fryer Moulinex Easy Fry & Grill, a digital fryer without oil with an electric grill.
In the recipe, you will also find the procedure with classic oven cooking.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 meatballs
- Cooking methods: Air frying, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for spicy millet meatballs in the air fryer:
- 6.8 oz water
- 3.5 oz millet
- 1/2 Tropea red onion
- 1 zucchini
- 3 tbsps extra virgin olive oil
- as needed breadcrumbs (gluten-free)
- 1/2 tsp ground cumin
- as needed marjoram
- as needed fine salt
- as needed black pepper
- as needed curry
- as needed balsamic vinegar sauce
Tools for spicy millet meatballs in the air fryer:
- 1 Air fryer
- 1 Saucepan
- 1 Frying pan
Steps for preparing and cooking spicy millet meatballs in the air fryer:
Wash the millet well, then put it in a small saucepan, add the water, a little salt, and stir well, cover with the lid then turn on the stove and cook on low heat for 20 minutes so that the water evaporates completely, if necessary, add a little more water during cooking.
The ratio is 1:2, meaning one part millet to two parts water.
Once the millet is cooked, let it cool slightly and then put it in a bowl.
Peel the half onion, chop it into small pieces, then wash the zucchini well, remove the two ends, slice it and then cut each slice into strips that you will then cut into small pieces to obtain a dice.
In a frying pan, put the extra virgin olive oil, add the onion and let it flavor well, then add the zucchini, stir well, salt, pepper, and then add the cumin, marjoram, and curry according to your taste.
Stir well, add a splash of water, and cook for 5 minutes until the vegetables are soft and golden.
Let them cool slightly.
Combine the vegetables with the millet, stir well.
Divide the mixture into 8 parts of 50/60 grams and form meatballs, coat them in breadcrumbs, making sure they adhere well to the mixture.
COOKING IN THE AIR FRYER:
Place the meatballs on the air fryer grill, spray with some extra virgin olive oil, close the drawer, and cook at 356°F (180°C) for 10 minutes, turning them halfway through cooking.
COOKING IN THE OVEN:
Place the spicy meatballs in a non-stick baking dish, brush them with extra virgin olive oil, then bake for 15 minutes in a preheated oven at 356°F (180°C), turning them halfway through cooking, they should be nicely golden.
Once cooked, place the spicy meatballs on a plate, if you like you can accompany them with a balsamic sauce.
