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.
In step 2, did you actually mean to cook for 203 min?
Awesome recipes btw! 🙂
Hi Anna, thank you for pointing out… that is a typo. Cook for 2-3 minutes!! :)) xx
Ok, that’s what I assumed. Than you!
Does the quinoa need to be pre cooked?