I’ve found out that millet is perfect for these vegetarian and gluten-free meatballs. You can cook millet completely, but it will be still deliciously crunchy. Just recently, I posted similar vegan recipe – Meatballs from quinoa. And because it came out really tasty, I was so excited to try some vegetarian alternative. So, today, let’s talk more about these Vegetarian Meatballs with tomato sauce.

My secret ingredient in this recipe is dry & fresh basil and pureè from cherry tomatoes. This pureè is sweeter and I love using it in the kitchen instead of classic tomato pureè. Meals taste differently, I find them more delicious. If you haven’t tried cherry tomato pureè yet, please do so! You will see the difference.

These vegetarian meatballs and Tomato Sauce are gluten-free and diary-free too. They are really easy to prepare and you only need basic ingredients. It’s great for lunch or dinner. Satiates you enough but you feel light and not overwhelmed by food.

Gluten-free Vegetarian Meatballs with tomato sauce | Healthy Goodies by Lucia Marecak

Tomato sauce – my secrets

When I was a child, I never liked tomato sauce. It was the worst I could find on my plate. It didn’t have any taste and it was always sour. But I found out how I can cook tomato sauce much much better. My secret is to sautè onion, garlic and leeks. Leeks add to any dish just amazing taste. And a lot of dry basil. And another very important ingrediet, is the cherry tomato pureè. It’s sweeter (because cherry tomatoes are much sweeter than classic ones), yet without any added sugar. I always buy biological cherry peeled/purée tomatoes in a can or bottle , taking the one without any other ingredients added – which is minimally processed.

For the sauce, I didn’t use vegetable broth. I don’t have it always at home, so I only added a little bit of water. it’s ok because leeks, onion and garlic will give that taste I am aiming for. Surely, if you have broth at home, just use it instead of water. You will never go wrong.

This vegetarian meatballs with tomato sauce are:

  • gluten-free
  • vegetarian
  • diary / lactose-free
  • healthy and nutrient
  • perfect for lunch or dinner
  • very easy to make
  • made with basic ingredients

Looking for more inspiration?

You can check some of my other recipes too. If you are looking for plant-based or vegan meals, I just recently posted a recipe for Vegan alternative meatballs, or check my first video recipe for Gluten-free Flatbreads, made with chickpea and buckwheat flour.  They work perfectly with the Thyme hummus. Or if you love some sweet recipes, try these naturally sweetened gluten-free muffins. They are made with carrots and apple, dry dates and cashews. Super yummy. Or, check this amazing recipe for gluten-free lemon & poppyseed cake.

Or, see all my recipes here.

If you love my images and portfolio and you would like me to make photos also for you on your blog or other marketing purposes, please, do not hesitate to ask! I’ll be happy to hear your ideas and thoughts about our collaboration. You can contact me through my contact page.

VIP e-library | Healthy Goodies by Lucia

Recipe for these Vegetarian Meatballs with Tomato Sauce

Recipe for Vegetarian Millet Meanballs with Tomato Sauce

I’ve found out that millet is perfect for these vegetarian and gluten-free meatballs. You can cook millet completely, but it will be still deliciously crunchy. Just recently, I posted similar vegan recipe – Meatballs from quinoa. And because it came out really tasty, I was so excited to try some vegetarian alternative. So, today, let’s […] All Recipes vegetarian meatballs tomato sauce European Print This
Serves: 4 portions - 12 meatballs Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 cup cooked millet (cooked with salt)
  • 1 cup cooked lentils (cooked with salt)
  • 2 tbsp dry basil
  • 2 tbsp cumin powder
  • 0,5 tsp salt
  • 1/4 cup plant based oil
  • 1 egg
  • 2 over-full tbsp of buckwheat flour + some extra for creating meatballs
  • .
  • 1 can or bottle of peeled cherry tomato/pureè (for its sweeter taste)
  • 2 tbsp of extra virgin olive oil
  • 1 medium size leek
  • 1 medium size onion
  • 3 garlic cloves
  • 1 tsp salt
  • 1 tsp dry basil (add more if you wish)
  • a few leaves of fresh basil
  • 0,5 cup of water or broth


First, prepare meatballs:

  • Preheat an oven to 180 degrees and place a parchment paper on a baking tray and drizzle some olive oil over the paper. 
  • place cooked millet, lentils, oil, cumin powder, dry basil and salt into a bowl and combine it all together by a spoon or wooden spatula. (You do not blend it together) Taste it and adjust seasoning/salt as needed. 
  • add egg, oil and stir it well until the batter gets sticky.
  • add buckwheat flour and stir it into the batter.

Take some extra buckwheat flour and put it on a place. Powder your hands with the flour. Take a smaller amount of the batter by spoon, place it on the plate and by hands roll it on the flour. Then, take it into your hands and form a proper ball of about 5-6 cm. Place the meatballs on the prepared baking tray. You will get about 14-15 meatballs. Put in oven for 25-30 minutes. 

In the meantime, prepare the sauce:

  • clean onion, leek and chop it into small pieces. Clean garlic cloves too, but do not chop them.
  • heat a frying pan over medium heat with a little bit of olive oil. Sautè onion, garlic cloves and leek until cooked. 
  • add tomato sauce, salt, dry & fresh basil. 
  • add about 0,5 cup of water too (as alternative use broth, instead of water).
  • cook about 5-7 minutes over medium heat, stir it from time to time 

You can serve the meatballs with the sauce and eventually some bread, or millet or you can prepare my chickpea/buckwheat flatbread (remember the flatbread should be served warm)


This recipe is vegetarian, gluten-free, diary-free.

Let me know if you tried this Millet Vegetarian Meatballs with Tomato Sauce here in a comment or on instagram! Tag  #healthygoodiesbylucia on instagram and I will be very happy to see and share your photo in my stories! 

All images & content are copyright. Please do not use my images without prior permission. If you want to re-publish this recipe, please link this post for the recipe. Thank you for your support!

Author: Lucia Marecak
Author: Lucia Marecak

Hi there! My name is Lucia, a recipe developer and food photographer behind this blog. I love eating healthy and nutrient eats, it helps me to stay fit, have a lot of energy and feel great. And for this reason I share with you all my favourite recipes. My goal is to inspire you to eat in a better and healthier way and show you how amazing legumes are!

Mini guide Light insights in Food Photography - Healthy Goodies by Lucia


Diary-free, Gluten-free, Lactose-free, vegetarian

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
%d bloggers like this:

This site uses cookies. By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.