Yield: Makes 60 balls

Cook & Prep Time: 50 Minutes

Ingredients:

For Veggie Balls:

2 cups cooked lentils

2 Tbsp Olive Oil

1 onion, chopped

2 carrots, chopped

2 Tbsp minced garlic

2 stalks celery, chopped

1 yellow pepper, chopped

8 oz mushrooms, chopped

2 Tbsp Tamari

2 tsp salt

1 tsp pepper

¼ cup fresh chopped parsley, (plus 2 Tbsp for garnish)

1 sweet potato

3 Tbsp chick pea flour

3 cups cooked millet (1 cup uncooked)

3/4 cup Gluten-Free Bread Crumbs

3 tsp cinnamon

1-1/2 tsp ground allspice

¼ tsp cayenne pepper

For the Sauce

2 Tbsp olive oil

4 onions halved lengthwise, cut in half crosswise , & sliced with the grain

4 Tbsp pine nuts

2 tsp cinnamon

2- 14oz. can chopped tomatoes

3 tsp sugar (I use less)

salt and pepper to taste

Directions:

For the Veggie Balls:

1. Sauté onions in Olive oil until translucent. Add carrots, celery and chopped garlic, and cook for 5 more minutes.

2. Add peppers and mushrooms, and continue cooking until soft. Then, add Tamari and spices. Cook for 5 more minutes.

4. Meanwhile, steam sweet potato until soft. Remove veggies from pan and transfer to food processor. Pulse the vegetables until finely chopped. Pulse the sweet potato.

5. In a large mixing bowl, combine the sautéed vegetables, sweet potato, lentils, millet, chick pea flour, and parsley.

6. In a small bowl, mix the GF Bread crumbs with the 2 Tbsp parsley. Form into balls and coat with GF Bread Crumbs. Place on greased cookie sheet. Bake at 375’ for 20 minutes. Then turn over balls and bake another 10 minutes.

For The Sauce:

1. To make the sauce heat the oil in a heavy pan and sauté the onions till they are golden brown. 2. Stir in the pine nuts and cook till they begin to color, then add the cinnamon, cook a minute, then add the tomatoes and sugar.

3. Simmer the sauce uncovered for 20 minutes until reduced and the sauce is thickened.  Season with salt and pepper.

*Balls can be made ahead of time and kept in freezer.