Veal and Quinoa Meatballs with Spicy Honey Sauce
- Total Time: 1 hour 30 mins
- Yield: 12 meatballs 1x
Description
Impress guests at your next get together with this flavorful and unexpected appetizer.
Ingredients
- 2 tsp of olive oil
For the meatballs:
- 1/4 lb (115 g) of ground veal
- 2 tsp of chopped fresh Vietnamese coriander leaves
- 4 tbsp (60 ml) of rutabaga puree
- 1/4 cup (60 ml) of cooked quinoa
- 1/2 cup (120 ml) of raw, very finely chopped cauliflower
- 1 tbsp of honey
- 1 egg white
- 1/4 tsp of ginger powder
- 1/4 tsp of onion powder
For the sauce:
- 4 tbsp (60 ml) of liquid honey
- 1/2 tsp of garlic powder
- 1/2 tsp of ginger powder
- 1/2 tsp of dried coriander
- 1 tsp of soy sauce
Instructions
- Pre-heat your oven at 350 and line a parchment paper on a baking sheet. Reserve.
- 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.
- Wash your mixing bowl and then mix all the sauce ingredients in it. Reserve.
- Prepare a non stick flat bottom pan on the stove top and add the 2 tsp 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.
- 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!
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Appetiser
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 180
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Frequently Asked Questions
What is Vietnamese coriander and where can I find it?
Vietnamese coriander (also called rau ram) is a pungent herb with a flavor similar to cilantro but with a peppery, slightly lemony edge. Look for it at Asian grocery stores; regular cilantro is the closest substitute if unavailable.
Why does the recipe add both rutabaga puree and raw cauliflower to the meatball mixture?
The 4 tablespoons of rutabaga puree add moisture and a slight sweetness that helps bind the meatballs, while the 1/2 cup of very finely chopped raw cauliflower adds bulk and a subtle nuttiness; together they stretch 1/4 lb of ground veal to yield 12 meatballs without relying solely on breadcrumbs or starch. 
Why does the recipe finish the baked meatballs with a quick pan sear?
After baking at 350°F for 40 minutes (turning halfway), the instructions call for a final 3–4 minute sear in 2 teaspoons of olive oil over medium-high heat so all sides develop the “nice grill color” that makes the meatballs visually appealing before rolling them in the honey sauce.
