Here, quinoa is combined with minced pork to make these super-soft meatballs. They are then “bathed” in a delicious broth. A truly complete meal!
Prep Time: 30 minutes
Cooking Time: 45 minutes
Difficulty: easy
Yield: 4 servings
Type : nut-free, lactose-free, dairy-free
Ingredients
For the meatballs
- 1/2 cup quinoa, rinsed and drained (90 g)
- 1/2 lb lean ground pork (225 g)
- 1/4 cup panko breadcrumbs (15 g)
- 1 egg
- 2 green onions, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp toasted sesame oil
- 2 tsp. soy sauce
- 2 teaspoons mirin
- 1/4 cup hoisin sauce (60 ml)
- 2 tbsp. vegetable oil
For the broth
- 4 green onions, halved
- 1 piece ginger
- 1 clove garlic
- 1 tbsp. vegetable oil
- 8 cups chicken broth (2 liters)
Instructions
Start by preparing the meatballs: In a small pot of boiling salted water, cook the quinoa for 15 minutes or until tender. Strain and rinse under cold running water. Squeeze quinoa to remove excess water.
In a bowl, mix quinoa, pork, breadcrumbs, egg, green onions, garlic and sesame oil until smooth. Season with salt and pepper.
Using lightly oiled hands, shape each meatball with about 1 tablespoon of the meat mixture. Set aside on a plate in the fridge.
In a small bowl, combine soy sauce, mirin and hoisin sauce. Set aside.
Next, prepare the stock: Meanwhile, in a large saucepan over medium-high heat, brown the scallions, ginger and garlic in the oil. Add the stock. Bring to the boil and simmer for 10 minutes. Season with salt and pepper. Cover and keep warm.
In a large nonstick skillet over medium heat, brown half the meatballs at a time in the oil, about 4 minutes. Reserve and cook the second half.
Return all the meatballs to the pan. Add soy sauce mixture and toss to coat meatballs.
Continue cooking for 1 to 2 minutes, or until the sauce begins to caramelize and stick to the meatballs.
Ladle broth into large bowls and add meatballs.
