Quinoa-Pork Meatballs

Photo by PineyCook
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

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

Directions

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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