Veal and Quinoa Meatballs with Spicy Honey Sauce
Recipe Type: Appetiser
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12 meatballs
Impress guests at your next get together with this flavorful and unexpected appetizer.
  • 2 teaspoons of olive oil
For the meatballs:
  • ¼ lb of ground veal
  • 2 teaspoons of chopped fresh Vietnamese coriander leaves
  • 4 tablespoons of rutabaga puree
  • ¼ cup of cooked quinoa
  • ½ cup of raw, very finely chopped cauliflower
  • 1 tablespoon of honey
  • 1 egg white
  • ¼ teaspoon of ginger powder
  • ¼ teaspoon of onion powder
For the sauce:
  • 4 tablespoons of liquid honey
  • ½ teaspoon of garlic powder
  • ½ teaspoons of ginger powder
  • ½ teaspoon of dried coriander
  • 1 teaspoon of soy sauce
  1. Pre-heat your oven at 350 and line a parchment paper on a baking sheet. Reserve.
  2. In a medium mixing bowl, mix well together all the ingredients of the meatballs and form 12 meatballs with the mixture. Put each balls on the baking sheet and bake in the oven for 40 minutes total, making sure to turn the balls half way in the cooking time.
  3. Wash your mixing bowl and then mix all the sauce ingredients in it. Reserve.
  4. Prepare a non stick flat bottom pan on the stove top and add the 2 teaspoons of olive oil. Open the heat of the stove on MEDIUM/HIGH and once the meatballs are out of the oven, grill them one last time in the pan to make sure all side have that nice grill color. Grill them like this for an extra 3-4 minutes.
  5. When you’re gone with the last grilling and your meatballs have a nice look, roll each of them gently (mini batch each time) in the honey sauce before putting them in your serving plate. Once you’re done rolling each balls in the sauce, pour the remaining sauce on top of all the meatballs and serve!
Recipe by Honest Cooking at