Polpette with Quinoa, Parmesan and Sage

Polpette with Quinoa, Parmesan and Sage (Adapted from New Whole Grains Cookbook)

1/2 cup red wine
1/2 cup beef broth
1/2 cup dry quinoa, well rinsed and drained
1 garlic clove, minced
1/2 cup chopped fresh parsley
12 ounces ground sirloin
4 ounces uncooked hot Italian turkey sausage, casing removed
1 ounce fresh grated Parmesan cheese
2 tablespoons minced fresh sage
1 large egg
1/8 teaspoon fresh grated nutmeg
1/2 teaspoon salt

In a small saucepan, add wine and stock - bring to a boil and stir in quinoa. Cover, reduce to a simmer and cook until the liquid has been absorbed and the quinoa is tender, about 12 to 15 minutes. Remove and let stand, covered, for 10 minutes. Uncover and if there are any excess liquids, drain. Set aside and let cool.

Preheat the oven to 375.

In a large bowl, add garlic, parsley, ground sirloin, sausage, Parmesan, sage, egg, nutmeg and salt. Press down on the quinoa to extract any liquid. Add quinoa to the meat and mix to combine.

Evenly divide the mixture into 4 pieces. Shape each into an oval about 3" in length and place on a rimmed baking sheet coated with olive oil spray. Bake for 20 to 25 minutes or until a meat thermometer registers 160 degrees. Remove and let sit for 5 minutes before serving.

Makes 4 servings.

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