Pork and quinoa balls with sweet chilli sauce
Eat these pork and quinoa balls straight out of the oven or keep in the fridge for quick lunches. Source: kidspot
- Suitable from
- Finger foods (BLW)
- Total time
- 45min
- Makes
- 4servings
- Iron
- 0.5mg
Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
EggIntroduce one at a time.
Ingredients
- Quinoa1/2 cup
- Ground pork500g lean
- Garlic1 clove, minced
- Egg1, lightly beaten
- Ginger root2 tsp freshly grated
- Green onions2, finely chopped
- Vegetable oilspray
- Vegetable broth1 cup
Steps
Place quinoa and stock into a small saucepan and bring to a simmer.
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.
Heat oven to 200°C (180°C fan-forced) and line an oven tray with baking paper.
Mix half the cooled quinoa with pork, garlic, ginger, spring onions and egg.
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.
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 chilli sauce.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 108kcal
- Protein
- 9.1g
- Fat
- 7.3g
- Carbs
- 1.5g
- Carbs6%
- Protein34%
- Fat61%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 4 servings per recipe
Amount per serving
Calories
108
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.