Quinoa Meatballs in a Spanish Sauce

The Italian meat ball is made using bread crumbs, eggs, salt pepper and the traditional Italian herbs... Spanish meatballs are very similar however the herbs and spices are a little different... my meat balls? Well, I have combined both Spanish and Italian techniques with my own little touch. I wanted to make them gluten free and reduce any saturated fats when frying. Don't get me wrong, I love olive oil and will still use a small amount to make by tomato based sauces, however I do try to avoid using it when frying.

This recipe for Spanish Meat Balls is so easy to prepare and tastes delicious, we compared the flavor on the second day and they were even better. These meat balls can be prepared the day before and kept refrigerated for a couple of days or even frozen in the freezer for future use. 

Meat Ball Ingredients:

1. 500 grams beef mince
2. 1/2 cup cooked quinoa
3. 1 tsp smoked paprika
4. 2 tbsp ricotta
5. 1/2 cup rice flour
6. 1 whole egg
7. 1/3 cup chopped chives
8. Salt Pepper to season

Coat and to cook:
9. 1/2 cup of rice flour
10. 1 tbsp coconut oil

Spanish Sauce Ingredients:

1. 1 red onion
2. 3 cloves garlic
3. 700ml passata or 2 tins of chopped tomato
4. 1 tspn smoked paprika
5. 1/4 cup of sherry vinegar / or concentrated balsamic
6. Salt Pepper to season
7. 2 tbsp olive oil

How to make the Spanish Meat Balls:

1. In a large mixing bowl add the mince meat, cooked quinoa, ricotta, rice flour, chives, whole eggs, paprika, salt and pepper.

2. Using your hands, combine all ingredients together until thoroughly mixed, set aside.
3. Prior to rolling the meat balls, on a separate plate add the rice flour.
4. Using your hands. Start rolling the meat mix into small sized balls (approx size of 20cent piece)

5. Place the meatballs aside on a flat plate ready to commence cooking.
6. In a non stick pan, add the coconut oil and apply high heat.  When the coconut oil has melted the pan is ready to start cooking meat balls.
7. Lower the heat to medium and cook the meatballs turning until browned for approximately 4 minutes.

8. Set a flat bowl aside lined with paper towelette for the meat balls after they have been cooked.

Your meatballs are ready for immediate eating or...
*To serve the next day, refrigerate then lightly warm in a non stick frying pan.
**To serve sometime in the near future, place in a freezer bag or container and freeze.

How to make the Spanish Sauce:

1. In a saucepan add olive oil and place on high heat for 1 minute.
2. Dice onions and garlic together and add to the saucepan. Lower the heat to medium and stir until onions become transparent.
3. Add smoked paprika and stir through.
4. Add the sherry vinegar first followed by the tomato passatta.
5. Cook for 30 minutes on medium heat then simmer down to low heat for 15 minutes.
6. Salt and pepper to season.

When serving this Spanish Quinoa Meatballs, place the sauce on the base of the plate and add the meatballs on top. Great served with fresh salad and baked potatoes.

Enjoy xx