Ingredients
½ cup black quinoa
1 cup stock
(250ml)
500g lean pork mince
1 clove garlic
minced
2 tsp freshly grated ginger
2 spring onions
finely chopped
1 egg
lightly beaten
vegetable oil spray
¾ cup sweet chilli sauce
(180ml)
Allergy Advice
Contains Eggs
Contains Fish
Contains Gluten
Contains Soy
Equipment
- 1 small saucepan
- 1 oven tray
- 1 baking paper
Instructions
- Place quinoa and stock into a small saucepan and bring to a simmer.
- Turn the heat down as low as it will go, cover and cook quinoa for 20-25 minutes or until cooked and the liquid has been absorbed. Cool quinoa completely.
- Heat oven to 200°C (180°C fan-forced) and line an oven tray with baking paper.
- Mix half the cooled quinoa with pork, garlic, ginger, spring onions and egg.
- Roll about one tablespoon of mixture in your hands to form a meatball and place on the oven tray. Continue with the rest of the mixture.
- Place the tray in the oven and bake for 20 minutes until meatballs are golden and cooked through. Serve either hot or cold with sweet chilli sauce.
Notes
Tip
You only need half the amount of cooked quinoa for this recipe but I find that if I try to cook quinoa in quantities smaller than ½ cup I run into trouble and can’t get it right – either too dry or too wet. Keep the rest for a salad or a healthy omelette or anywhere you would use rice.
Tip
If you’re packing these for lunch make sure you put a freezer block alongside them to keep them cool.
Tip
Why not pack these in a lunchbox with some cherry tomatoes and vegetable sticks for a lovely healthy lunch.
Variation
I’ve used black quinoa for this recipe but you can certainly use white or red. Cooking times may vary with different colours. White tends to cook quicker than black I’ve found so just keep an eye on it.
Storage
If packing for lunch, ensure the meatballs are kept cool with a freezer block.
