2. Line a
large baking sheet with parchment paper.
3. In a large skillet, heat a drizzle of olive oil over
medium heat. Add the onion and cook until soft, about 2 minutes. Add the mushrooms
and a pinch of salt and pepper, and cook until browned and soft, about 5 to 8
minutes. Add the eggplant, another pinch of salt and pepper, and cook another 5
minutes. Add the balsamic vinegar and soy sauce or tamari, and cook 2 minutes,
or until everything is well browned and soft.
4. In a food processor, pulse the walnuts. In a large
bowl, combine the mushroom/eggplant mixture, the millet, and walnuts. Taste and
adjust seasonings. Form the mixture into sixteen 1½-inch balls and roll
in the panko crumbs. Place the eggplant balls on the baking sheet and
refrigerate for 20 minutes. Drizzle with olive oil and bake for 35 to 40
minutes, rotating halfway through.
5. Bring a large pot of salted water to a boil. Prepare
the spaghetti according to the instructions on the package, cooking until al
dente. Drain the pasta.
6. Serve the spaghetti and “meatballs” with the simple
fresh tomato sauce.
Note: “Meatballs” can be made ahead and refrigerated for several hours or overnight.