Quinoa Albondigas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. FOR THE MEATBALLS: Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and paprika and cook until fragrant, about 30 seconds. Stir in water, quinoa, and salt and bring to simmer. Cover, reduce heat to low, and simmer gently until quinoa is tender, 16 to 18 minutes.

Step 2

2. Remove pot from heat and let quinoa sit, covered, until liquid is fully absorbed, about 10 minutes. Spread quinoa onto rimmed baking sheet and let cool, about 15 minutes.

Step 3

Line separate rimmed baking sheet with parchment paper and spray with vegetable oil spray. Mix cooled quinoa, Monterey Jack, Manchego, egg and yolk, parsley, and lemon zest together in large bowl until thoroughly combined. Portion and shape mixture into twenty-four 3-inch balls and place on prepared baking sheet. Refrigerate balls, uncovered, until chilled and firm, about 30 minutes.

Step 4

4. Adjust oven rack to middle position and heat oven to 400 degrees. Gently brush balls with remaining 1 tablespoon oil and bake until browned and slightly crisp, about 20 minutes.

Step 5

FOR THE SAUCE: Meanwhile, heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and tomato paste and cook until onion is softened and lightly browned, 5 to 7 minutes. Stir in tomatoes and cook for 1 min-ute. Stir in broth and wine, cover, and cook until flavors meld, 8 to 10 minutes.

Step 6

Mash parsley, almonds, garlic, saffron, paprika, ¼ teaspoon salt, and ⅛ teaspoon pepper together in bowl, then stir into sauce. Continue to simmer sauce until slightly thickened, about 2 minutes. Season with salt and pepper to taste. Transfer meatballs to platter, pour sauce over top, and serve.