Linguine and Quinoa Meatballs with Tangy Tomato Sauce

Thought your favorite Italian meals were a no-go on your new diet? Wrong! Using quinoa as a secret ingredient, this spaghetti and meatball dish is just as healthy as it is delicious.

Recipe from The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them.

1/4 cup Olive oil
1 Large onion (finely chopped)
3 Celery stalks (halved lengthwise and thinly sliced)
1 Large carrot (quartered lengthwise and thinly sliced)
1 tsp Hot red pepper flakes
1 can (28 oz) Tomatoes (chopped, with juices)
4 Garlic cloves (minced)
1 tbsp Balsamic vinegar
3 tbsp Canola oil
1 Small onion (finely chopped)
1 lb Lean ground beef
1 1/2 cups Cooked quinoa
1/2 cup Finely grated Parmesan cheese
1 Egg
3 tbsp Fresh parsley leaves (very finely chopped)
1/2 tbsp Salt
3/4 tbsp Freshly ground black pepper
1 lb Linguine
1 cups Large handful of fresh basil leaves
Salt and freshly ground black pepper

To make the sauce:

Heat the olive oil in a large pot over medium heat.

Add the onion, celery, carrot and red pepper flakes, and cook until tender, 10 to 15 minutes. Add the tomatoes, garlic and vinegar and simmer for 20 minutes longer.

Season with salt and pepper to taste and set aside to keep warm.

To make the meatballs:

Preheat the oven to 425°F. Heat the canola oil in a small skillet over medium heat.

Add the onion and cook, partially covered, until very soft, about 10 minutes. Remove from the heat and set aside to cool.

In a large mixing bowl, combine the beef, quinoa, Parmesan, egg, parsley, salt, pepper and cooled onions. Stir until a smooth, homogenous mixture has formed.

Roll the meat mixture into 2-inch balls and set them on an aluminum foil-lined baking sheet in neat rows.

Bake for 20 to 25 minutes, until nicely browned but still soft to the touch.