Sorghum is a super grain that is high in protein, rich in antioxidants, loaded with dietary fiber and naturally gluten free. While sorghum can be served as a side dish, much like pasta or rice, it can also be used in prepared meat and poultry dishes, namely meatballs and meatloaf, as well as in batters and breadings.

There are several varieties of sorghum grown in the US, but tan or white food-grade sorghum is most commonly used in the food industry. It’s available in whole kernel, bran and flour forms, as well as a syrup. The latter has a rich, dark color and consistency similar to molasses but with a milder taste. Sorghum syrup is lower in fructose than other sweeteners and is high in potassium. It can be used in marinades and sauces, for color, flavor and sweetness.

The United Sorghum Checkoff Program, Lubbock, Texas, developed a recipe using whole grain sorghum in meatballs, which increases the nutritional value without adding empty calories. The recipe is readily scaled up for foodservice and commercial production.


2 tablespoons ground flaxseed 
3 tablespoons water
1 cup whole grain sorghum, cooked
1/2 cup onion, finely diced
3 garlic cloves, minced
1/2 teaspoon oregano
3/4 teaspoon basil
1 tablespoon fresh chopped parsley 

1/2 teaspoon sea salt
1/4-1/2 teaspoon red chili flakes 
1 large egg, slightly beaten
1 lb. ground turkey or ground beef
1/2 cup spinach, washed, rinsed and chopped


  1. Allow the flaxseed to hydrate in the water.
  2. Combine with all other ingredients and form into balls.
  3. Cook by either baking, frying or simmering in sauce.