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Quinoa Meatballs with Apricot Sauce

Quinoa Meatballs with Apricot Sauce

Course Main Course
Cuisine American
Keyword An Apricot in Damascus, apricot, meatballs, quinoa
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 24
Author Alan & Marlys Arnold - Adventures with Tea

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:

  1. 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.

  2. 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:

  1. 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.

  2. 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.