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Prep time
30 minutes
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Cook time
30 minutes
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Makes
26 (2 tablespoon–sized) meatballs
Author Notes
Instead of breadcrumbs, these meatballs call in cooked quinoa. It brings a fluffier, bouncier texture, nutty flavor, and nubby crust. We loved serving these with spaghetti and tomato sauce, but they’d be just as great atop a grain bowl or big salad. —Emma Laperruque
Test Kitchen Notes
Read more here: For Even Better Meatballs, Lose the Breadcrumbs —The Editors
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Ingredients
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1/2 cup
quinoa, well-rinsed
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1 pound
ground pork
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1/2 cup
minced or grated yellow onion
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1/2 cup
finely grated pecorino
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1/3 cup
finely chopped parsley
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2
large eggs
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2
garlic cloves, minced
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1 tablespoon
fennel seeds, preferably toasted
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1 teaspoon
kosher salt
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1/2 teaspoon
dried oregano
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1/4 teaspoon
red pepper flakes
Directions
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Combine the quinoa and 1 cup water in a small saucepan. Bring to a boil, then immediately reduce to a simmer and cover. Cook for 15 or so minutes until the water has absorbed and the quinoa is tender. When it’s done, dump onto a plate and spread out to cool completely. (You can stick it in the fridge or freezer if you’re in a rush.)
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When the quinoa is no longer warm, combine that and the rest of the ingredients in a big bowl. You can use your hands or a spoon to combine. Just make sure you don’t overwork the mixture, lest you’ll end up with tough meatballs.
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Heat the oven to 400° F. Line a sheet pan with parchment or a silicone mat.
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Form the pork mixture into 2-tablespoon sized balls. Line up on the sheet pan. If they seem crowded (which will cause steaming versus browning), divide between two lined sheet pans.
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Bake for about 15 minutes until browned and cooked through.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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