For New Years Eve, SpecialK wanted to serve meatballs. I found a new recipe to try, but he insisted and we served sweet and sour meatballs.
For the Superbowl, the topic of meatballs came up again. I had tried a similar recipe once, and I decided these were the meatballs I was going to make. Then I changed them up a bit. Everyone loved them.
1/3 Cup quinoa
2/3 Cup chicken stock
3 garlic cloves, minced
1 Tablespoon chopped shallots
1/2 – 1 Tablespoon chopped ginger
1 Tablespoon tamari (soy sauce if not gluten free)
2 teaspoons sesame oil
1 egg, beaten
1 pound lean ground beef
Cook the quinoa in the stock, let cool.
Preheat oven to 400 degrees F.
Mix the cooled quinoa, with the other ingredients up to the meat. Combine well, then mix with the meat with your hands or a wooden spoon.
Make meatballs, as small as you’d like or up to 1 1/2 inches.
Place meatballs onto an oiled or parchment lined baking sheet. Bake until the meatballs are browned all over, approximately 18 minutes for smaller meatballs, a few minutes longer for larger meatballs.