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