Baked Quinoa-Pork Meatballs

• 1/2 cup quinoa, well-rinsed
• 1 pound ground pork
• 1/2 cup minced or grated yellow onion
• 1/2 cup finely grated pecorino
• 1/3 cup finely chopped parsley
• 2 large eggs
• 2 garlic cloves, minced
• 1 tablespoon fennel seeds, preferably toasted
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes

1. Combine the quinoa and 1 cup water in a small saucepan. Bring to a boil, then immediately reduce to a simmer and cover. Cook for 15 or so minutes until the water has absorbed and the quinoa is tender. When it's done, dump onto a plate and spread out to cool completely. (You can stick it in the fridge or freezer if you're in a rush.)
2. When the quinoa is no longer warm, combine that and the rest of the ingredients in a big bowl. You can use your hands or a spoon to combine. Just make sure you don't overwork the mixture, lest you'll end up with tough meatballs.
3. Heat the oven to 400u0b0 F. Line a sheet pan with parchment or a silicone mat.
4. Form the pork mixture into 2-tablespoon sized balls. Line up on the sheet pan. If they seem crowded (which will cause steaming versus browning), divide between two lined sheet pans.
5. Bake for about 15 minutes until browned and cooked through.

quinoa, ground pork, onion, pecorino, parsley, eggs, garlic, fennel seeds, kosher salt, oregano, red pepper

Taken from food52.com/recipes/77763-baked-quinoa-pork-meatballs (may not work)