Chicken Meatballs With Quinoa Recipes

Steps:

• For the meatballs, mix together all the ingredients in a bowl with some seasoning. Form into six balls and chill in the fridge for 20 mins.
• Heat oven to 200C/180C fan/ gas 6. Wash the quinoa and put it in a saucepan with 100ml water. Bring to the boil, then turn down to a gentle simmer and cook for 10-15 mins or until doubled in size and tender. Drain and set aside to cool.
• Put the cauliflower and sweet potato in a roasting tin and toss in the oil and curry powder. Put the meatballs in a separate tin. Cook both in the oven for 15 mins or until cooked through.
• Mix the quinoa with the cauliflower, sweet potato, pistachios and sultanas, squeeze over the lime juice, then serve with the meatballs.

Steps:

• Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
• Heat a multi-functional electric pressure cooker (such as Instant Pot®) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
• Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
• Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
• Bake in the preheated oven until juices run clear, 20 to 25 minutes.

Steps:

• Preheat the oven to 350. Line a cookie sheet with parchment paper.
• Place the chicken in a large mixing bowl. Sprinkle the salt and pepper over the top. Using a food processor mince the garlic, onion and cilantro together. Add to the chicken.
• Add the grated carrot, quinoa, panko, and egg. Mix well using your hands.
• Shape into small meatballs and bake for 15 minutes. Using kitchen tongs flip the meatballs over. Bake for 20 minutes or until golden brown. Remove from the oven and serve.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line a cookie sheet with parchment paper (I sprayed mine with olive oil cooking spray).
• Place chicken in a large mixing bowl.
• Sprinkle salt and pepper over chicken.
• Using a food processor mince the garlic, onion and cilantro together.
• Add to the chicken, the grated carrot, quinoa, panko crumbs and egg.
• Mix well using your hands.
• Shape into small meatballs.
• Bake for 15 minutes and turn over and bake for 20 minutes more.
• I freeze 1/2 for another meal.
• In a medium saucepan place meatballs and stir in Tikka Masala Sauce.
• Cook on low until simmering and meatballs and sauce are hot.