Tuesday, August 5, 2014

Quinoa Tabbouleh and Mini Meatballs

delicious, nutritious, and adorable. cause mini.

Recipe courtesy of Michael Symon, of course. It comes with a meat option as well, but it's not what I had defrosted so I didn't use it. I pretty much followed his recipe except I didn't add quite as much mint or lemon. hubbs is not a lover of all things lemon like I am.

And I just through the mini meatballs together.

1/2 lb organic grass fed ground beef
1 organic egg
1-2 slices of bread soaked in milk (I used some of the baguette I made. If you use sliced bread I would only use 1 slice)
a spoonful of roasted garlic
salt and pepper

mix all together. make small balls. toss em in a hot cast iron skillet with some extra virgin olive oil.

Dinner is served. In about 40 minutes, including quinoa cook time.

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