Pork Quinoa Meatballs
Baked pork quinoa meatballs are a little unique, and completely delicious! They're hearty, nutritious, and require just 5 ingredients to make.
Ingredients
For Quinoa:
- ⅓ cup quinoa (I like to use rainbow quinoa)
- ⅔ cup water
For Meatballs:
- 1 lb ground pork
- 1 cup cooked quinoa , from above or use leftovers
- 1 large egg
- 2 tablespoons fresh basil , or 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- Marinara and parmesan cheese , for serving (optional)
Instructions
To cook the quinoa:
- 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.
To make the meatballs:
- Preheat oven to 400°F. Grease a large baking dish or line a sheet pan with parchment paper.
- In a large bowl combine pork, quinoa, egg, basil, salt, pepper and garlic powder. Mixture will be very wet. Portion and shape into rounded tablespoons (use a small cookie scoop to make portioning easier, then roll with your hands). You should have about 24-28 meatballs.
- Space the meatballs evenly in the pan at least 1 inch apart and bake until meatballs are browned and cooked all the way through, about 20 minutes. Internal temperature should reach 165°F.
- Serve meatballs how you like! They are delicious as is, or with marinara sauce and parmesan cheese, or in other recipes that use meatballs.
- Meatballs can be stored in the fridge for up to 5 days. They also freeze well and will keep in the freezer for about 1 month.
Notes
Recipe from Food and Wine Magazine.
Calories: 57kcal, Carbohydrates: 2g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 13mg, Sodium: 104mg, Potassium: 67mg, Fiber: 0.2g, Sugar: 0.1g, Vitamin A: 10IU, Vitamin C: 0.2mg, Calcium: 4mg, Iron: 0.3mg
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