Beef & Quinoa Balls w Satay Sauce
Author: Wick Nixon
Serves: Serves 5
- 500gm premium beef mince
- ½ c quinoa, uncooked
- 1 medium red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 t ground cumin powder
- 1 t ground coriander powder
- 1 t sweet paprika
- 1 small carrot, finely grated
- 2 T chia seeds (optional)
- 2 T tamari soy sauce
- 2 T tomato sauce
- ½ c parsley, finely chopped
- 1 egg, lightly beaten
- 2 stalks celery, cut into slices
- 2 medium carrots, cut into thin slices
- 1 red pepper, cut into small pieces
- 1 c broccoli, cut into small florets
- 1 c cauliflower, cut into small florets
- 1 T honey
- 1 T tamari soy sauce
- ½ t salt
- a good grinding of black pepper
- ½ T multi-purpose oil
- 2 large cloves garlic, finely chopped
- 2 t fresh ginger, finely chopped
- 4 T peanut butter (or tahini paste if nut free)
- 4 T tamari soy sauce
- 4 T coconut sugar
- 4 T lemon juice
- ½ c water
- Preheat the oven to 200° C fanbake.
- Add the quinoa and 1 cup of water to a pot, bring to the boil and simmer for 10 minutes. Remove the lid and allow to cool slightly.
- In a large bowl, combine the meatball ingredients and mix well (or mix in a food processor). Shape into small balls. Place on a tray lined with a baking sheet or baking paper and cook in the oven for 15 minutes, turning after 10 minutes.
- While the meatballs are cooking, combine all the satay ingredients in a medium pot and gently heat. Stir until well combined and the peanut butter melted. Add more water if the mixture is too thick.
- While the satay sauce is cooking, heat the oil in a wok over a medium heat, add the vegetables and cook for 1-2 minutes. Add the honey, soy sauce and salt and pepper and cook for another 1-2 minutes until tender, but still crunchy.
- Serve immediately with the meatballs on the top and the satay sauce poured over or on the side.