Chop the French shallot, garlic and the mint in the Chop’n’Prep.
Mix all the ingredients for the meatballs in a Thatsa Bowl and form about 16 balls.
Place1 cup of quinoa with 2 cups of water in the 3L Tupperwave stack cooker.
Cook the meatballs in the Tupperwave colander over the container 1.75 L to collect the grease, on top of the 3 L with the quinoa.
Put all the ingredients for the sauce in the Quick Shake and mix.
Remove the surplus grease and replace the meatballs in the 1.75L.
Pour the sauce over the Meatballs
Cook again for 12 minutes.
Serve the meatballs on the quinoa. Add the green onions and zest of lemons (Zested with the zest n’ press).