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Quinoa-Pork Meatballs

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Rate this recipe 4.8/5 (5 Votes)

Ingredients

  • 1/3 cup white quinoa, rinsed and drained
  • 1 pound ground pork
  • 2 large eggs, beaten
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 2 tablespoons canola oil
  • 2 cups jarred marinara sauce
  • 3 basil sprigs

Details

Adapted from foodandwine.com

Preparation

Step 1

In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes. Drain and return to the pan. Cover and let stand for 10 minutes; fluff with a fork. Spread the quinoa on a baking sheet in an even layer and cool to room temperature.

In a medium bowl, combine the quinoa, pork, eggs, salt, pepper and nutmeg. Mix well and form into 12 meatballs.

In a large cast-iron skillet, heat the oil. Add the meatballs and cook over moderate heat, turning, until browned, about 8 minutes. Stir in the marinara sauce and basil and bring to a simmer. Cover and cook over low heat until the meatballs are cooked through, 7 to 8 minutes longer.

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