Beef and pork meatballs with quinoa and caramelized onion

Ingredients
Elaboration
Nutritional information

3 h 30 min

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Garlic, bulb 1.0 ud

Onion 0.5 kg

Carrots 0.25 kg

Leek 0.5 ud

Red wine 0.075 l

Creamed corn 0.025 kg

Powdered vegetable stock 0.008 kg

Water 1.25 l

Table salt 10.0 g

Quinoa 0.275 kg

Water 0.4 l

Powdered beef stock 0.002 kg

Margarine 0.05 kg

Garlic, bulb 1.0 ud

Onion 0.25 kg

Sugar 0.025 kg

Bell pepper 0.25 kg

Elaboration

For this recipe, the following elaborations are necessary:

Pig and beef meatballs
Tomato sauce
For the meatballs sauce:
- Prepare a white stock using the meat extract.
- Cut the vegetables: laminate the garlic, shred the onions and cut the carrot and leek into half moons.
- Poach according to hardness order. Degrease, add the red wine and allow to reduce.
- Thicken it with 35 g of flour per litre of stock.
- Add the stock and the tomato sauce to enforce and give colour to the elaboration.
- Blend with a food processor and put the mixture through a colander.
- Boil it again, and adjust the salt and thickness.

Nutritional information (1 portion)

Energy

386.01

kcal

Carbohydrates

51.95

Proteins

10.71

Lipids

12.5

Fiber 7.81 g

Saturates 2.69 g

Monounsaturated fatty acids 2.91 g

Polyunsaturated fatty acids 5.07 g

Cholesterol 11.5 mg

Calcium 229.31 mg

Iron 7.1 mg

Zinc 2.17 mg

Vitamin A 900.08 ug

Vitamin C 47.27 g

Folic acid 56.72 ug

Salt (Sodium) 1782.74 mg

Sugars 11.14 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.