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Pork Quinoa Meatballs | completelydelicious.com

Pork Quinoa Meatballs

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A simple weeknight meal! Baked pork quinoa meatballs with marinara sauce, parmesan cheese and fresh basil.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 meatballs
Calories 147
Author Annalise Sandberg

Ingredients

  • ⅓ cup quinoa , I like to use rainbow quinoa(120 grams)
  • ⅔ cup water (170 ml)
  • 1 lb ground pork (455 grams)
  • 2 large eggs
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon freshly ground nutmeg
  • 1 quart marinara sauce (950 ml)
  • ¼ cup fresh basil , for serving
  • Parmesan cheese , for serving

Instructions

  • Add quinoa and ⅔ cup water to a small saucepan and bring to a boil. Cover and simmer for 20 minutes 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°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°F and bake meatballs until cooked all the way through (internal temperature should read 165°F), about 10-15 minutes more.
  • Top with Parmesan cheese and basil before serving.

Notes

Recipe from Food and Wine Magazine.

Nutrition

Calories: 147kcal | Carbohydrates: 7g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 640mg | Potassium: 406mg | Fiber: 2g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg