Ingredients
Units
- 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
Instructions
- 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 and a pinch of salt, stir and cook over medium-high heat. As soon as it starts boiling, lower the heat and cook for 15 minutes. Uncover, and stir with a fork.
- Place the eggs, salt, oregano, and cumin in a bowl. Beat for 20 seconds with a fork, and 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.
Notes
The National Pork Board sponsored this recipe in 2014.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Meat
- Method: Oven
- Cuisine: Chilean