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Pork and fennel quinoa meatballs
Pork and fennel quinoa meatballs
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Enjoy flavorful pork and fennel meatballs in a delicious tomato sauce, perfect with crusty bread for dipping.
Ingredients:
  • 500g pork and fennel sausages, casings removed
  • 70g (1/3 cup) quinoa
  • 18.20 gm olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 large carrot, peeled, finely chopped
  • 1 large zucchini, finely chopped
  • 2 x 400g cans diced tomatoes
  • 250ml (1 cup) chicken stock or vegetable stock
  • 60g goat’s cheese, crumbled
  • Fresh oregano, to serve
  • Sliced crusty bread, to serve
Instructions:
  • Mix the sausage and quinoa in a large bowl, then shape the mixture into 5cm balls and place them on a lined baking tray.
  • In a large non-stick, heavy-based saucepan over medium heat, heat oil. Add onion and garlic, cook for 2 minutes, then stir in carrot and zucchini. Cook for 4-5 minutes until golden and softened.
  • Combine the tomato and stock in a pot and bring to a boil. Gently add the meatballs and bring to a boil once more. Decrease the heat to low, cover, and simmer for 10 minutes. Uncover and continue to simmer for 15-20 minutes until the meatballs are cooked and the sauce thickens slightly. Serve in bowls, garnish with goat's cheese and fresh oregano, and enjoy with crusty bread.

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