- 2 cups cooked quinoa [instruction below]
- ¼ cup parmesan cheese, grated
- ¼ cup asiago cheese, grated
- ¼ cup fresh basil, minced
- 2 tablespoons fresh cilantro, minced
- 1 teaspoon fresh oregano, minced
- ½ teaspoon fresh thyme
- 3 small garlic gloves, minced fine
- 1 large egg
- 2 large pinches kosher salt
- ½ teaspoon black pepper
- ¼ cup Italian seasoned bread crumbs
- 1 pinch to ¼ teaspoon crushed red pepper flakes
- To make the Quinoa:
- In a fine sieve strainer, pour 1 cup quinoa, pick over for stones, and rinse with cold water. In a medium saucepan mix the quinoa with 2 cups cold water (or broth). Add about 1 tablespoon olive oil and a large pinch of kosher salt, and stir to mix. Bring to a boil over medium high heat, stir, reduce heat to a simmer and cover. Cook covered for approximately 30-40 minutes or until all the liquid has been absorbed and the quinoa is soft.
- To make the meatballs:
- Preheat your oven to 350°. Heat a large cast iron skillet or pan over medium heat until searing hot.
- Mix together all ingredients in a large bowl. Pour a little olive oil into the preheated skillet. Form a meatball a little smaller than a golf ball and place the meatball in the skillet starting in the center. Working as quickly as possible, repeat with the remaining meatballs, radiating them out from the center in a spiral pattern. [You could certainly pre-form all the meat balls and have them ready for this step, but I am all about cutting out wasted time, and that, is wasted time.]
- Once you have finished placing all the meatballs in the skillet, it is time to start turning them! Gently turn each meatball once it has browned on the opposite side. My burner causes my large cast iron skillet to be unevenly hot, so I swap some of the middle meatballs for the outer meatballs to ensure an even sear.
- Bake in skillet or transfer to a rimmed baking sheet and bake in preheated oven for 25 minutes.
Source: American Heritage Cooking
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