Quinoa-Pork Meatballs

F&W’s Kay Chun uses cooked quinoa instead of breadcrumbs to make these tender, flavorful, protein-packed meatballs.

  • Total Time:
  • Servings: 4

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  • 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

How to make this recipe

  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.

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

  3. 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.

Make Ahead

The meatballs can be prepared through Step 2 and refrigerated for up to 4 hours.

Contributed By Photo © Eva Kolenko Published September 2015

1041682 recipes/quinoa-pork-meatballs 2015-08-13T16:04:00+00:00 Kay Chun 4|weeknight-dinner|basic-easy|fast|healthy|make-ahead|staff-favorite september-2015 recipes,quinoa-pork-meatballs 1041682

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