Heat oven to 350 degrees.
1 c cooked millet
1 1/2 c chopped onion
2T olive oil
2 egg whites
2T gluten free Worcestershire sauce
2T chopped parsley
2T gluten free all-purpose flour, or as needed
salt and pepper to taste
Saute crumbled tempeh with onions and herbs in pan sprayed with olive oil, at low heat, until onions are translucent.
Beat egg whites with olive oil.
Combine egg and oil with millet and tempeh mixture.
Form one-inch balls.
If the balls seem too loose, add a bit of gluten-free flour.
Bake, turning to evenly brown, on sprayed baking sheet for approximately 15 minutes.
Serve over spaghetti squash, zucchini spaghetti or gluten-free pasta.
Top with grated cheese
Makes 30 non-meat balls