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Pork and fennel quinoa meatballs

  • 0:05 Prep
  • 0:35 Cook
  • 4 Servings


  • 500g pork and fennel sausages, casings removed
  • 70g (1/3 cup) quinoa
  • 1 tablespoon 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


  • 1
    Combine the sausage and quinoa in a large bowl. Roll the mixture into 5cm balls and place on a lined baking tray.
  • 2
    Heat oil in a large non-stick, heavy-based saucepan over medium heat. Add the onion and garlic and cook, stirring, for 2 minutes. Add the carrot and zucchini and cook, stirring, for 4-5 minutes or until they are golden and softened.
  • 3
    Add the tomato and stock and bring to the boil. Add meatballs and return to the boil. Reduce heat to low and simmer, covered, for 10 minutes. Remove lid and simmer for a further 15-20 minutes or until the meatballs are cooked and the sauce has thickened slightly. Divide among serving bowls. Top with the goat’s cheese and fresh oregano, and serve with crusty bread.

Source: taste.com.au


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