Mung Bean Spaghetti + MEATballs


  • 2tsp herbamare
  • 2 T dried onion
  • 1 tsp dried Italian herbs
  • 2 tsp granulated garlic
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 2 tsp parsley
  • 1/2 c warm water
  • 1/2 c puffed millet
  • 2 lb ground meat
  • 2 T olive oil
  • 2 eggs
  • 1/4 c nutritional yeast


  1. In a small bowl combine spices with warm water and millet.  Soak for 15 min.
  2. In a large bowl, combine ground meats, eggs, millet mixture and nutritional yeast.  Mix until just combined.  Cover bowl with plastic wrap and let it chill out in the fridge for an hour.  It’s gonna get groovy in there man.
  3. Preheat your oven to 450′
  4. Take a cookie scooper or a golf ball sized scoop and drop your balls on a foil-lined baking sheet.
  5. Bake for 20 min.
  6. Serve with your favorite pasta sauce over noodles – ie. my mung bean noodle lunch pictured above. OR use them to make rice balls – recipe to come.

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