Quinoa-Pork Meatballs

• 1/3 cup white quinoa, rinsed and drained
• 1 pound ground pork
• 2 large eggs, beaten
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1/2 teaspoon freshly grated nutmeg
• 2 tablespoons canola oil
• 2 cups jarred marinara sauce
• 3 basil sprigs

1. In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes.
2. Drain and return to the pan.
3. Cover and let stand for 10 minutes; fluff with a fork.
4. Spread the quinoa on a baking sheet in an even layer and cool to room temperature.
5. In a medium bowl, combine the quinoa, pork, eggs, salt, pepper and nutmeg.
6. Mix well and form into 12 meatballs.
7. In a large cast-iron skillet, heat the oil.
8. Add the meatballs and cook over moderate heat, turning, until browned, about 8 minutes.
9. Stir in the marinara sauce and basil and bring to a simmer.
10. Cover and cook over low heat until the meatballs are cooked through, 7 to 8 minutes longer.

white quinoa, ground pork, eggs, kosher salt, pepper, nutmeg, canola oil, marinara sauce, basil

Taken from www.foodandwine.com/recipes/quinoa-pork-meatballs (may not work)