Pork and quinoa meatballs

Ingredients

• For the meatballs:
• 500g lean pork mince (less than 5% fat)
• 50g quinoa (uncooked weight)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp mixed herbs
• 1 egg, beaten
• For the sauce:
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 1 tin chopped tomatoes
• 2 tbsp tomato puree
• 1 tsp oregano
• 1 tsp white wine vinegar
• 1 tsp dried parsley
• 1 vegetable stock cube
• 1 red chili, deseeded and chopped
• 120g halved baby tomatoes
• a small handful finely chopped fresh basil

Method

1. Cook the quinoa according to packet instructions, and leave to cool for 10 minutes
2. In the meantime make the sauce: fry the onion and garlic for a few minutes until softened, then add all of the other sauce ingredients apart form the baby tomatoes. Leave to simmer
3. Put all of the meatball ingredients into a bowl, add the cooled quinoa, and mix well together.
4. Spray a large baking tray generously with low calorie cooking spray (you may want to add a layer of greaseproof paper to stop the balls sticking)
5. Roll the meatballs into shape with your hands, placing on the baking tray, bake at 200c for 15-20 minutes until browned and cooked through.
6. Carefully lift the meatballs from the tray and pop into the tomato sauce, then add the halved baby tomatoes and stir in. Add a little boiling water if the mixture looks too dry, and simmer gently for 15 minutes.