1 large shallot or1/2 small onion, grated or diced
1 Egg, whisked

  • pound spare ground beef
    tsp dried rosemary
    c raw quinoa, irrigated well
    2/3 c water
    2 garlic cloves, diced
    swab and pepper
    tsp dried thyme
    1 tbsp Worcestershire sauce
    For the Honey- Balsamic BBQ Sauce
    1 tbsp Worcestershire sauce
    c ketchup
    1/4 c honey
    1 c balsamic ginger
    1 tbsp Dijon mustard
    tsp garlic greasepaint
    Swab and pepper
    c brown sugar
    In a mixing coliseum, add all the constituents for the Honey- Balsamic BBQ Sauce. Stir until well amalgamated.
    Place a saucepan on the cookstove, also pour the sauce in it. Turn the heat to medium-high, also allow the admixture to boil.
    Turn the heat down to low and poach the sauce for about 45 twinkles or until the texture becomes thick.
    Place a saucepan with water on the cookstove and turn the heat to high. Allow the water to boil.
    Add the quinoa, also cover the visage. Cook the quinoa for 10 twinkles or until soft. Use a chopstick to fluff.
    Prepare the roaster and preheat to 200 degrees C or 400 degreesF. Line with antipode on a baking distance, also apply cuisine spray on it.
    Add egg, garlic, shallot, dried thyme, quinoa, Worcestershire sauce, and rosemary into a mixing coliseum. Beat until well mixed.
    Add the beef, also use your clean hands to mix everything until well incorporated.
    Form 24 meatballs out of the meat admixture. Arrange the meatballs onto the rack, also singe for about 15 twinkles or until done. Toss the meatballs into the sauce until well coated. Serve and enjoy!