PREP: 50 MIN  |  COOK: 20 MIN  |  MAKES: 20-25 MEATBALLS

Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

recipe note

This drink is especially delightful when foamed with a milk frother or topped with frothed vanilla creamer. If you don't have a frother, consider adding one to your arsenal. They are compact, easy to use and instantly level up coffees, teas, cocktails and more. 

Pork and Quinoa Balls with Sweet Ginger Chili Sauce

Pack these protein-rich pork-quinoa balls for lunch with some cherry tomatoes and vegetable sticks. Healthy, hearty, dairy free, soy free. Pop a small freezer pack alongside to keep them cool until lunchtime.




  1. Place quinoa and stock into a small saucepan and bring to a simmer.
  2. 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.
  3. Heat oven to 400°F and line an oven tray with baking paper.
  4. Mix half the cooled quinoa with pork, garlic, Grated Ginger, scallions and egg.
  5. 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 until you’ve formed about 20-25 meatballs.
  6. 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 Ginger Chili Sauce.

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