Beef and pork meatballs with quinoa and caramelized onion

3 h 30 min
Allergens:
Celery
Celery
Sulfites
Sulfites
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
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)
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.