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

Kay Chun
September 2015

Gallery

© Eva Kolenko

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

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