F&W’s Kay Chun uses cooked quinoa instead of breadcrumbs to make these tender, flavorful, protein-packed meatballs.
Slideshow:More Quinoa Recipes
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 It
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.
The meatballs can be prepared through Step 2 and refrigerated for up to 4 hours.
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