Santa Fe Meatballs

Name: Santa Fe Meatballs
Ingredients: ½ cup (125 mL) water; ¼ cup (60 mL) quinoa; 1 lb (500 g) lean ground beef or turkey; 1 lb (500 g) lean ground beef or turkey; 6 slices bacon, finely chopped and cooked; ½ cup (125 mL) finely chopped onion; ¼ cup (60 mL) finely chopped fresh cilantro, Italian parsley or curly parsley; ¼ cup (60 mL) finely chopped fresh cilantro, Italian parsley or curly parsley; ¼ cup (60 mL) finely chopped fresh cilantro, Italian parsley or curly parsley; 2 large eggs; 1 Tbsp (15 mL) minced fresh garlic; 2 tsp (10 mL) minced pickled jalapeños; 1 tsp (5 mL) ground cumin; ½ tsp (2 mL) salt; 1 lime

Preparation info

Makes
50

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Not your average meatball, this modern version is an instant hit for any gathering. Great for finger food or served on a sandwich. To keep this gluten-free, make sure you use gluten-free bacon.

Ingredients

½ cup (125 mL) water
¼ cup (60 mL

Starter
Gluten-free

Method

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Preheat the oven to 400°F (200°C)