Sticky Quinoa Meatballs

Ready in about 20 minutes. Servings 5. Served in dinner rolls as meatball sliders.

Nutrition

per per serving

577

Calories

40g

Protein

44.9g

Carbs

26.2g

Fat

1 cup	240 ml	quinoa, cooked
16		dinner rolls
0.5 pound	225 g	ground pork
1 pound	455 g	lean beef, ground
2		garlic cloves, chopped
0.5 tsp	2.5 ml	chili powder
1 cup	240 ml	breadcrumbs
2 tbsp	30 ml	olive oil
2.5 cups	600 ml	tomato sauce
1		egg, beaten
0.25 cup	60 ml	milk
0.5 tsp	2.5 ml	dried rosemary, chopped
0.25 cup	60 ml	brown sugar
2 tbsp	30 ml	vinegar
1 dash		allspice
4 tbsp	60 ml	scallions, chopped
—		salt and black pepper, to taste
0.5 tsp	2.5 ml	crushed red pepper flakes
1 tbsp	15 ml	fresh cilantro, chopped

Ready in about 20 minutes | Servings 5

Per serving: 577 Calories; 26.2g Fat; 44.9g Carbs; 40g Protein; 8.4g Sugars

In a mixing bowl, combine the ground beef, pork, quinoa, garlic, scallions, cilantro, breadcrumbs, egg, and milk; now, season with salt, black pepper, red pepper, and rosemary. Shape the meat mixture into 16 meatballs.
Press the "Sauté" button to preheat your Instant Pot. Now, heat the oil until sizzling. Once hot, brown your meatballs on all sides.
Add the tomato sauce, sugar, vinegar, allspice and chili powder.
Select the "Manual" mode and cook for 12 minutes. Once cooking is complete, use a quick release.
Place one meatball on top of the bottom half of a dinner roll. Spoon the sauce on top of your meatball. Top with the other half of the dinner roll.
Repeat until you run out of ingredients. Bon appétit!