Meatballs with Sweet Peas

This dish can be served on its own, and pairs nicely over rice or potatoes. It’s a delicious, comforting stew that will warm you up on a chilly night.

Meatballs with Sweet Peas

Serves 6

INGREDIENTS 

For The Meatballs:

• 1 lb. grass-fed ground beef
• 1 medium onion, minced
• 1 egg, beaten
• 2 tbsp quinoa
• 2 tbsp water
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp cumin
• pinch of cinnamon

For The Broth:

• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 carrot, diced
• 1 pack frozen peas
• 1/4 cup tomato paste
• 3 cups hot water
• 3 tbsp olive oil
• 1 tbsp sweet paprika
• 1/2 tsp cayenne
• 1/2 tsp turmeric
• 2 tbsp parsley, chopped (for garnish)

DIRECTIONS

• STEP 1. In a large bowl, mix all of the ingredients for the meatballs. Wet your hands with water and roll the meat into golf-size meatballs. Place each one on a plate and set aside.
• STEP 2. In a deep pot, heat olive oil and add the onion, garlic, and carrots. Cook for 2-3 minutes and add paprika, cayenne, and turmeric. Stir well and add the tomato paste and hot water to the pot.
• STEP 3. Stir well so all of the ingredients combine and then add the peas and meatballs. Make sure there is enough water in the pot to cover the meatballs.
• STEP 4. Cook covered on medium heat for 20 minutes. Reduce to low heat and cook uncovered for 50-60 minutes, until the sauce condenses. Top with chopped parsley.