Baked Mediterranean Meatballs

• 1 shallot minced
• 1 tablespoon apple cider vinegar
• 1 tablespoon pomegranate molasses
• 2 tablespoons vegetable oil
• 1/2 cup mint rough chopped
• 1/2 cup parsley rough chopped
• 1 red onion small diced
• 2 cloves garlic minced
• 1 1/2 pounds pork leg Outside Muscle, 402D, ground
• 1/4 cup currants
• 1/4 cup pine nuts toasted
• 1 lemon zested
• 2 tablespoons mint chopped
• 2 tablespoons parsley chopped
• 1 teaspoon fennel seed toasted and ground
• 1/2 cup quinoa cooked
• 2 ounces feta cheese cut into 1/4-inch cubes

1. 1. Preheat oven to 375u0b0 Fahrenheit
2. 2. Saute onion and garlic over medium/low heat for 10 minutes until soft, let cool
3. 3. Mix onion and garlic with pork, currants, pine nuts, lemon zest, mint, parsley, fennel seed, quinoa and feta cheese and form into 1 1/2-inch meatballs
4. 4. Bake for 10 minutes
5. 5. For salad mix shallot, vinegar, and pomegranate molasses, whisk in oil
6. 6. Dress herbs just before serving
7. 7. Serve salad with the meatballs

shallot, apple cider vinegar, pomegranate molasses, vegetable oil, mint rough chopped, parsley rough, red onion, garlic, pork, currants, nuts, lemon zested, mint chopped, parsley, fennel, quinoa cooked, feta cheese

Taken from www.yummly.com/recipe/Baked-Mediterranean-Meatballs-2255095 (may not work)