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+ servings

Pork Quinoa Meatballs

A simple weeknight meal! Baked pork quinoa meatballs with marinara sauce, parmesan cheese and fresh basil.


  • cup quinoa , I like to use rainbow quinoa(120 grams)
  • 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


  • 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.


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
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