Quinoa Chiptole Meatballs
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- 3/4 cup quinoa
- 12 oz. mushrooms, diced
- 2 tbsp. tomato paste
- 28 oz. canned tomato sauce
- 1 U onion, chopped
- 2 U eggs
- 1/2 cup bread crumbs
- 1/4 cup cilantro, minced
- 3 U garlic cloves, minced
- 1 U bay leaf
- 2 U chipotle peppers in adobo
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Preheat the oven to 375 degrees.
Cook the quinoa according to package directions. Place in a large bowl and let cool.
Sauté the onions and garlic in a large pot with non-fat cooking spray. Set aside half of the onion and garlic mixture.
Add the mushrooms and season with salt and pepper. Cook for ten minutes. Stir in the tomato paste. Add to the quinoa. Add in the eggs, breadcrumbs, and cilantro. Mix.
Roll into meatballs (1 tbsp. each), about 6 er serving, and place on a parchment lined baking sheet. Bake for 20 minutes or until browned.
As the meatballs cook, puree the chipotles in adobo and set aside.
Return the first half of the sautéed onions and garlic back to the pot. Add the tomato sauce, bay leaf, salt, pepper, and slowly add in the chipotle puree. Taste along the way until it reaches your desired spice level. Simmer for 20 minutes.
Take out the meatballs and drop in the sauce. Let simmer for 10 minutes before serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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