This recipe is sponsored by The National Pork Board.
I love Pork Quinoa Meatballs, they are easy to make and can be very versatile. Depending on the combination of herbs and seasoning you can give them an Asian, Latino, or Mediterranean touch. They can be cooked in a pan or baked. You can serve with a salad, warm them in tomato sauce and serve with noodles or rice.
You can also include grains in them, this pork and quinoa are proof of that. They are delicious, moist and nutritious. For more recipes and inspiration to cook with pork visit Pork Be Inspired #SabrososMomentos, and visit the other recipes I developed for this campaign: Pork loin roast in milk, perfect for Christmas or New Year dinner and the Chilean sandwich, the Lomito.
For this recipe, I usually do the quinoa the day before and make 1 cup (2 cups of water). Then use half for this recipe and save the rest for other meal.
Visit our collection of Chilean recipes here.
Pork Quinoa Meatballs
for 20 meatballs
- 1/2 cup quinoa
- 500 grams of ground pork
- 6 scallions, finely chopped white part and 2″ green part
- 2 eggs
- 1 teaspoon coarse salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- Preheat your oven to 425F or 210C. Cover the baking sheet with aluminum foil or parchment.
- Wash the quinoa in a strainer under running water until it stops foaming. Place in a medium saucepan with 1 cup water, a pinch of salt, stir and cook over medium-high heat. As soon as it starts boiling, lower the heat to low and cook for 15 minutes. Uncover, stir with a fork.
- In a bowl place the eggs, salt, oregano, and cumin, beat 20 seconds with a fork add the ground pork and quinoa. Mix well.
- Spoon portions of the mixture and form meatballs golf ball size. Place them on the baking sheet and bake for 15 minutes. The internal temperature must exceed 165F or 73C.
- Serve hot or warm.