If you follow my blog for a while, you might already know that I tend to use herbs and spices that have medicinal benefits as well as good flavors such as cinnamon, ginger, turmeric, garlic, sesame seeds… you name it. Many people hesitate to use those ingredients due to their strong aromatic components and flavor. However, when it comes down to herbs and spices, a little really goes a long way. The key here is balance. As I was trying to incorporate some new herbs into Angela’s food, I somehow surprised myself with this quinoa meatballs recipe. These quinoa meatballs do not only have a very tender and soft texture, but are they also very aromatic thanks to the Thai basil leaves and kaffir lime leaves. Thai basil leaves are known for their anti-bacterial and anti-inflammatory properties. You can read here for more health benefits of Thai basil leaves.
These quinoa meatballs are best served with tomato sauce over warm rice. But you can also serve them with some pasta or bread. The choice is yours.
- ½ cup cooked quinoa
- 100 gr. ground lean pork
- 50 gr. ground lean beef
- 1 egg white
- 2 sprigs springs onions
- 2 sprigs garlic leaves (can be replaced by minced garlic)
- 10 Thai basil leaves
- 3 tbsp. potato starch
- 1 tbsp. olive oil
- Salt and pepper to taste
- 2 kafir-lime leaves
- Cook quinoa according to package. It is 2-1 ratio (water – quinoa). Once the quinoa is cooked, scoop it out and let it dry while you prepare other stuff.
- Chop the onion, garlic and Thais basil leaves finely. Transfer to a large mixing bowl. Add the rest of the ingredients except for kafir-lime leaves. You can mix everything together with a large wooden spoon or with your hands. Whichever way you use, make sure to combine all ingredients well until everything is well incorporated (I find it easier to squish the mixture with my hands).
- Scoop a spoon full of the mixture onto your hands and shape it into a ball. Repeat with the rest of the mixture. (If you would like to freeze some, after you are done shaping them into balls, put the meatballs on a tray and transfer to your freezer for about 2 hours, after that remove them from the tray and put into a zip-lock bag)
- Transfer the meatballs to your steamer. Steam for 15 - 17 minutes with the kafir-lime leaves (if your steamer is already boiling then it should only take about 10 – 12 minutes till cooked through). Serve with tomato sauce.