Two posts! In one week! Yay!
The haze of the first newborn weeks is finally lifting and there’s bright light at the end of the tunnel. I’m getting more sleep, exercising again, putting on makeup, and easing back into work.
Last week I was strangely giddy while I made and photographed these pork quinoa meatballs uninhibited during nap time. It was fun! I’m finally starting to feel like my old self again.
These pork quinoa meatballs were a huge hit with the whole family, and I’m happy to have a new solid recipe to add to the rotation. The meatballs are simple— just ground pork, cooked quinoa, eggs and some seasoning. After browning the meatballs they’re finished off in a bath of marinara sauce, which you can make homemade or buy from the store.
Top with fresh basil and grated Parmesan cheese, serve with a big salad and maybe some crusty bread, and boom! Dinner is served.
Pork Quinoa Meatballs
- 1/3 cup (120 grams) quinoa (I like to use rainbow quinoa)
- 2/3 cup (170 ml) water
- 1 lb (455 grams) ground pork
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon freshly ground nutmeg
- 1 quart (950) ml marinara sauce
- 1/4 cup (10 grams) fresh basil
- Parmesan cheese, for serving
- Add quinoa and 2/3 cup water to a small saucepan and bring to a boil. Cover and simmer until quinoa is tender. Remove from heat, fluff with a fork and cool completely.
- In a large bowl combine the quinoa, pork, eggs, salt, pepper and nutmeg. Mixture will be very wet. Shape into 12 round balls.
- Preheat oven to 425 degrees F. Grease a 9x13-inch baking dish. Space the meatballs evenly in the pan and bake until meatballs are evenly browned, about 10-12 minutes. Remove from the oven and add the marinara sauce to the baking dish. Reduce oven temperature to 350 and bake meatballs until cooked all the way through (internal temperature should read 165 degrees F), about 10-15 minutes more. Top with Parmesan cheese and basil before serving.
Have you tried this recipe?