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Pork and quinoa meatballs


  • Author: Pip Payne
  • Total Time: 55 minutes
  • Yield: 4 1x

Description

Lovely meatballs, served in a herby tomato sauce 

Syn-free


Ingredients

Scale
  • For the meatballs:
  • 500 g lean pork mince (less than 5% fat)
  • 50 g 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)
  • 120 g halved baby tomatoes
  • a small handful finely chopped fresh basil

Instructions

  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.

Notes

Lovely served with spaghetti and salad

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes