Is there anything more typical than meatballs? Hundreds of years ago the Arabs taught us to prepare these traditional meatballs, which are never missing in the recipe book of mothers and grandmothers. But the truth is that meatballs are prepared and consumed almost everywhere in the world, in a thousand and one different ways.
The version we know in Spain is usually made with minced beef and various seasonings such as parsley or cumin, although in recent years new recipes have appeared: vegetarian, fish... Meatballs are as versatile as your imagination allows.
In our case, we have opted for a version that combines tradition and modernity: these delicious quinoa meatballs with IGP Chorizo Riojano.
Cut the chorizo into small cubes.
Poach the onion and garlic all chopped in a frying pan with olive oil and salt.
Add the chorizo and sauté for a few seconds.
Add the quinoa, already washed and cooked according to the manufacturer's instructions, the parsley and season with salt and pepper. Remove.
Put in a bowl, add the flour and mix everything. Let stand for half an hour in the refrigerator to settle.
Make balls with the meatball dough and bake for about 20 minutes at 180C.
Optionally, you can prepare the tomato sauce in a homemade way, to do so, poach the onion and add the grated tomatoes. Add salt and a pinch of brown sugar, if necessary, to correct the acidity. Grind to obtain a more homogeneous sauce.
Dip the meatballs in the sauce and serve hot.
Ingredients
Directions
Cut the chorizo into small cubes.
Poach the onion and garlic all chopped in a frying pan with olive oil and salt.
Add the chorizo and sauté for a few seconds.
Add the quinoa, already washed and cooked according to the manufacturer's instructions, the parsley and season with salt and pepper. Remove.
Put in a bowl, add the flour and mix everything. Let stand for half an hour in the refrigerator to settle.
Make balls with the meatball dough and bake for about 20 minutes at 180C.
Optionally, you can prepare the tomato sauce in a homemade way, to do so, poach the onion and add the grated tomatoes. Add salt and a pinch of brown sugar, if necessary, to correct the acidity. Grind to obtain a more homogeneous sauce.
Dip the meatballs in the sauce and serve hot.
