l 450g of lean, 10 per cent fat pork mince
l 2 garlic cloves, crushed
l 20g of freshly grated
l 1 free range egg, beaten
l 1 tsp of fnely cut sage leaves
l 2 cups of quinoa and 4 cups of water
l A handful of fresh parsley and fresh basil, with extra basil for garnish
l 1 banana shallot, fnely chopped (or ½ a white onion)
l A pinch of dried chilli fakes
l 100ml of white wine
l 1 can of cherry tomatoes
l 1 squeeze of agave nectar
l Salt and pepper
l Olive oil
Pour the 2 cups of quinoa into a pan with 4 cups of boiling water and bring to the boil. Once boiling, turn down to a simmer and then cover with a lid. In a bowl, mix the pork mince with 1 crushed garlic clove, the Parmesan, sage, egg and a pinch of salt and pepper. Split the mix in half, the halves in halves again and the quarters into 4 creating 16 meatballs and with wet hands, roll them into balls.
Heat a large frying pan over a medium-high heat and add a glug of olive oil. Fry the meatballs until theyre golden on all sides and set aside on a plate. Check the quinoa; if all the water is absorbed and its cooked but still with a bit of bite, remove from the heat and set aside. If it needs a few minutes, check back on it. In the pan the meatballs were cooking in, fry the shallot and garlic until it starts to soften and then add the wine to deglaze the pan. Add the tomatoes, chilli fakes, agave syrup, salt and pepper and give it a good stir. Place the meatballs back in the pan and cook for a further 10-12 minutes until the sauce has reduced.
In a mini food processor (or if you have very good knife skills!) blend a handful of parsley and basil with a tablespoon of olive oil and blitz. Add this to the quinoa along with some salt and olive oil and give it a good mix. Serve the meatballs on top of the quinoa, scatter over some fresh basil and sprinkle with freshly grated Parmesan should you wish.
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