1/4 cup olive oil
1 1/2 cups cooked quinoa
1 large onion, finely chopped
1/2 cup finely grated Parmesan cheese
3 celery stalks, halved lengthwise and thinly sliced crosswise
1 large carrot, quartered lengthwise and thinly sliced crosswise
3 tablespoons fresh parsley leaves, very finely chopped
1 teaspoon hot red pepper flakes
1/2 teaspoon salt
1 28-ounce Del Monte® Stewed Tomatoes Original Recipe
3/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1 pound linguine
1 tablespoon balsamic vinegar
1 large handful fresh basil leaves
3 tablespoons canola oil Salt, for the sauce
1 small onion, finely chopped
Freshly ground black pepper, for the sauce
1 pound lean ground beef
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 425F. 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 two-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.
In a large pot of boiling water, cook the linguine al dente. Serve the pasta with some meatballs and the sauce and top with a sprinkling of torn basil leaves.