Beef and pork meatballs with quinoa and caramelized onion

3 h 30 min
Seasonal period: All year
Traces of eggs
Traces of eggs
Traces of gluten
Traces of gluten
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
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

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)
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.