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Pork and Quinoa Balls with Sweet Ginger Chili Sauce

by | Jan 4, 2023

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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

You only need half of cooked quinoa for this recipe but we’ve found that if you try to cook quinoa in quantities smaller than 1/2 cup, you run into trouble – either too dry or too wet. Keep the rest for a salad or anywhere you would use rice. We’ve used black quinoa but you can use white or red. Cooking times vary with different colors. White tends to cook quicker.

Pork and Quinoa Balls with Sweet Ginger Chili Sauce

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

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 in your lunch pail to keep them cool until munch time.

ingredients

 

directions

  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.
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."
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