These tasty little meatballs have a wonderful, slightly toothy texture because of the quinoa. Seasoned as is, they’re mildly spicy with a lingering flavor of shallot and garlic – as any good meatball should!
1/2 c quinoa
1 lb ground pork
1/2 c diced shallot
4 garlic cloves
2 large eggs
1/2 t pepper
1/2 t cayenne
1/2 t paprika
1/2 t dried oregano
1/2 t dried parsley
1/4 t cinnamon
Cook the quinoa. Meanwhile combine everything else in a bowl. Add quinoa when it’s cooler, and shape into balls the size of a small golf ball. Line them up on a parchment-lined baking sheet and bake them for 12 – 15 minutes at 450 degrees.