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Chia and flaxseed meatballs, sweet and sour cranberry sauce and quinoa with fresh herbs
2024-04-22
https://www.metro.ca/userfiles/image/recipes/boulettes-viande-chia-lin-12295.jpg
PT30M
PT35M
PT13H05M
Soak the cranberries in water overnight in the refrigerator. Strain them, place them in a saucepan, cover them in cold water, add half of the lemon juice, cover and cook for about 30 minutes until the cranberries are completely softened.Decant and blend the cranberries at high speed until they turn into a fairly liquid, creamy purée. Set aside.In a large bowl, using a wooden spoon, mix the minced pork, breadcrumbs, egg, chia seeds and previously ground flaxseed. Season well.Form 25 g meatballs, i.e., approximately 20 meatballs in total. Spread them onto a baking sheet and bake them at 205 °C (400 °F) for about 10–15 minutes until golden. Allow to rest and set aside.In the meantime, bring 300 ml of salted water to a boil. Add the well-rinsed quinoa, lower the heat, cover and cook for about 12 minutes. Allow to rest for 10 minutes.In a large bowl, place the cooled off quinoa, adding your choice of finely chopped herbs, the remaining lemon juice and the olive oil. Season if needed.Plate the herb quinoa salad in the centre of a serving dish, topping with the meatballs and covering in sweet and sour cranberry sauce.Source: Martin Juneau
4
0
0
0
0
100 mL dried cranberries
1 Lemon, juiced
454 g minced pork
30 ml gluten–free breadcrumbs
1 whole egg
15 mL chia seeds
15 mL flaxseed
200 mL quinoa, ideally red – rinsed
100 mL fresh herbs, finely chopped (mint and/or coriander and/or chives and/or Italian parsley)
15 mL olive oil
salt and pepper ground, to taste
Chia and flaxseed meatballs, sweet and sour cranberry sauce and quinoa with fresh herbs
4
Main course
0:30
Preparation
0:35
COOKING
13:05
TOTAL TIME
Ingredients
-
100 mL
dried cranberries
-
1
Lemon, juiced
-
454 g
minced pork
-
30 ml
gluten–free breadcrumbs
-
1
whole egg
-
15 mL
chia seeds
-
15 mL
flaxseed
-
200 mL
quinoa, ideally red – rinsed
-
100 mL
fresh herbs, finely chopped (mint and/or coriander and/or chives and/or Italian parsley)
-
15 mL
olive oil
-
salt and pepper ground, to taste
Preparation
Soak the cranberries in water overnight in the refrigerator. Strain them, place them in a saucepan, cover them in cold water, add half of the lemon juice, cover and cook for about 30 minutes until the cranberries are completely softened.
Decant and blend the cranberries at high speed until they turn into a fairly liquid, creamy purée. Set aside.
In a large bowl, using a wooden spoon, mix the minced pork, breadcrumbs, egg, chia seeds and previously ground flaxseed. Season well.
Form 25 g meatballs, i.e., approximately 20 meatballs in total. Spread them onto a baking sheet and bake them at 205 °C (400 °F) for about 10–15 minutes until golden. Allow to rest and set aside.
In the meantime, bring 300 ml of salted water to a boil. Add the well-rinsed quinoa, lower the heat, cover and cook for about 12 minutes. Allow to rest for 10 minutes.
In a large bowl, place the cooled off quinoa, adding your choice of finely chopped herbs, the remaining lemon juice and the olive oil. Season if needed.
Plate the herb quinoa salad in the centre of a serving dish, topping with the meatballs and covering in sweet and sour cranberry sauce.
Source: Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
