Member recipe

Oriental vegan meatballs in tomato sauce

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 15 minutes Cook: 40 minutes

Skill level



Serves 4

Vegan and also gluten free meatballs, perfect for a simple meed-week dinner or meat free Mondays.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.



  • 100g millet groats
  • 1/3 medium onion, chopped
  • 2 tbsp raisins
  • 1 tbsp chopped coriander or parsley
  • 1 tbsp tomato puree
  • 1.5 tbsp curry
  • 1/4 tbsp cinnamon
  • 3 tbsp olive oil
  • salt and freshly ground black pepper

Tomato sauce

  • 2 tbsp olive oil
  • 2 selery sticks, sliced
  • 1 shallot, finely chopped
  • 1 tbsp raisins
  • 1/2 tsp cinnamon
  • 1 tbsp lemon juice
  • 1/2 cup frozen peas
  • 400g can chopped tomatoes
  • salt and freshly ground black pepper

To garnish

  • 1 tbsp chopped coriander or parsley


  1. Cook millet according to the packet instructions, remove from heat and let stand until cool. Transfer to a bowl and fluff it with fork and add the onions, raisins, coriander/parsley, tomato puree, curry powder, cinnamon, 1 tbsp olive oil and season with salt and pepper. Mix together and using your hands, knead to combine the mixture evenly. Form the mixture into 18 meatballs.

  2. Heat 2 tbsp olive oil in a large frying pan, add the meatballs and cook until browned all over. Tip out the excess fat and set the meatballs aside.

  3. Heat 2 tbsp olive oil in a saucepan, add the celery, shallot and cook until soft, add the raisins, cinnamon, lemon juice, stir and cook for 1 minute. Then add the peas, tomatoes, season to taste with salt and pepper, cover and simmer for 20-25 minutes.

  4. Remove the sauce from the heat. Add the meatballs to the saucepan, cover with the lid and gently shake so the sauce is spread to all the meatballs. Leave to stand for 5 minutes.

  5. Before serving top the meatballs with coriander/parsley.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.