LAMB MEATBALLS
WITH QUINOA & ROASTED RED PEPPER SAUCE
INGREDIENTS
Meatballs
- 1/3 C Onion (red) (¼-inch diced)
- ¼ C Scallions (diced)
- 1 C Quinoa (cooked)
- 2 t Sea salt
- 2 t Black pepper
- 2 t Herbes de Provence - contain savory, marjoram, rosemary, thyme & oregano.
- 2 t Oregano
- 4 Cumin
- 4 Eggs (large)
- 4 lbs Lamb (ground)
Roasted Red Pepper Sauce
- 4 Red peppers
- 2 C Chicken stock
- 1 t Herbes de Provence - contain savory, marjoram, rosemary, thyme & oregano.
- ¼ t Chili pepper flakes
- ¼ C Honey
- Salt & freshly ground black pepper (to taste)
- 1 t Cornstarch
- 1 T Water (cold)
Meat Balls
- 1. Pre-heat oven to 350 degrees.
- 2. In a bowl, mix together onions, scallions, quinoa, sea salt, black pepper, Herbes de
Provence, oregano, cumin & eggs until well blended with a spatula. - 3. Place meat in large metal bowl & then add in quinoa mix, stirring or kneading for 1 to 2 minutes.
- 4. Do not overmix or meatballs will become stringy & tough!
- 5. Line a baking sheet with parchment paper.
- 6. Form golf-ball-sized meatballs, slightly less than ¼ C each.
- 7. Place on the sheet tra & flatten slightly.
- 8. Bake for about 9 to 12 minutes, until internal temperature reaches 150 degrees.
- 9. Do not over cook.
Roasted Red Pepper Sauce
- 1. Pre-heat oven to 450 degrees &ightly grease a baking sheet.
- 2. Halve peppers, deseed & place on pan.
- 3. Roast in the oven until the skin is blistering & turns dark brown & black & the peppers
are soft, about a half an hour. - 4. Remove from oven & cool.
- 5. The skin will come off easy just by peeling off with your fingers.
- 6. Chop the peppers coarsely & mix with stock, herbes de Provence, pepper flakes, honey
& salt & pepper to taste in a pot. - 7. Bring to a boil.
- 8. Mix 1 t of cornstarch & 1 T of cold water.
- 9. Add to the sauce simmer for 5 minutes to thicken.
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