Want a healthier meatball recipe? Use cooked quinoa in place of bread crumbs. ~ Alan
* As featured in Issue 7 of Adventures with Tea eMagazine!
Quinoa Meatballs with Apricot Sauce
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 24
Ingredients
Meatball Ingredients:
- 1/4 cup Quinoa
- 3/4 lb Ground beef
- 1/4 lb Ground pork
- 1/2 cup Chopped green onion
- 1/2 cup “An Apricot in Damascus” brewed tea
- 1 Egg
- 1/4 tsp Salt
- 1 Tbsp Worchestershire sauce
Sauce Ingredients:
- 1/2 cup “An Apricot in Damascus” brewed tea
- 1/3 cup Dried apricots
- 1 Tbsp Soy sauce
- 1 Tbsp Rice vinegar
- 2 tsp Brown sugar
- 1/4 tsp Garlic powder
Instructions
Meatball Instructions:
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Pour 1/2 cup An Apricot in Damascus brewed tea into a 1-quart saucepan and add quinoa. Bring to a boil over medium-high heat. Cook for about three minutes, then cover and turn down to low heat. Cook for another 10 minutes. Leave covered, but turn off the heat and set aside.
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Once quinoa is done add all other ingredients. Mix well with your hands, then form golf ball-sized meatballs. Place in a 9x13” baking pan and bake in a preheated 350º F oven for 18-25 minutes (until center registers 165º F). Makes about 2 dozen meatballs.
Sauce Instructions:
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While meatballs are baking, puree dried apricots along with 1/4 cup of An Apricot in Damascus brewed tea in a blender. Dump the mixture into a small skillet, then add all remaining sauce ingredients, including the rest of the brewed tea. If necessary, add a tablespoon or two of water. Cook on medium heat until thick and bubbly, stirring occasionally.
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Once meatballs are done, carefully place them into the skillet to coat with sauce. Stir gently, then remove and place them on a serving platter. Cover with any remaining sauce.
