Pork & Quinoa Meatballs: Spaghetti & Meatballs Night Just Got a Little Healthier by Donna John
Want to add protein, fiber, essential amino acids, magnesium (to name a few!) to your meatballs? This pork meatball recipe packs a super-healthy punch with the addition of quinoa – and tastes amazing! Not a big pork person? Substitute ground beef, turkey or chicken.
- 1/3 cup quinoa, cooked, drained and cooled
- 1 pound ground pork
- 2 eggs
- 2 tablespoons freshly chopped Italian flat-leaf parsley
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper (or to taste)
- 1/2 teaspoon ground nutmeg
- 2 tablespoons olive oil
- 1 jar of your favorite spaghetti sauce
- cooked pasta, for serving
Here's how to make it:
Combine the cooked quinoa, pork, eggs, parsley, cheese, salt, pepper and nutmeg. Mix until combined. Form into meatballs.
Heat the olive oil in a skillet. Add the meatballs and cook until browned on all sides and almost cooked through.
Pour the spaghetti sauce over the meatballs and simmer gently until meatballs are cooked through.
Serve over hot, cooked pasta with additional Parmesan cheese.
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