Mushroom and Quinoa Meatballs with Madras Curry Sauce

Something Extra Winter 2016

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Mushroom and Quinoa Meatballs with Madras Curry Sauce

Mushroom and Quinoa Meatballs with Madras Curry Sauce
3 cups crimini mushrooms, finely minced
1 cup cooked quinoa
1/2 cup ground almond flour
1/4 cup chopped fresh parsley
2 tbsp. chopped fresh thyme
2 tsp. Raley’s Salt
1 tsp. pepper
2 carrots, peeled and grated
2 cloves garlic, minced
1 small onion, peeled and grated
1 small zucchini, grated
1 small red beet, peeled and grated
1 Raley’s Egg

Curry Sauce:
2 tbsp. coconut oil
1/2 small onion, minced
1 (13.5-oz.) can coconut milk
3 tbsp. Sukhi’s Madras Curry Sauce
2 tbsp. honey
1 tsp. turmeric
1/2 tsp. Raley’s Salt
1/2 tsp. pepper
1 (1-inch) piece ginger, peeled and grated
Zest and juice from 1 lime

Prep: 20 minutes Cook: 40 minutes Serves: 6

1. Preheat oven to 350˚F. Line a baking sheet* with parchment and oil lightly.
2. Stir together all meatball ingredients in a large mixing bowl until well mixed. Roll into 2-inch balls and place on prepared sheet; bake for 40 minutes or until golden brown.
3. Heat coconut oil in a large saucepan over medium heat. Add onion and cook for 5 minutes or until tender. Add remaining sauce ingredients and bring to a boil. Reduce heat, then simmer on low heat for 10 minutes. Serve over cooked meatballs.

*Be sure to use a baking/cookie sheet with a rim to contain any excess liquid.

Nutritional Information:
Nutrition per serving: 399 calories, 10 g protein, 27 g total fat (18 g sat.), 33 g carbohydrate, 5 g fiber, 11 g sugar, 31 mg cholesterol, 1,241 mg sodium, 11 points


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