Pork & Quinoa Meatballs

This pork and quinoa meatball recipe was bred out of my desire to make more meatballs at a lower cost, while keeping them full of good nutrients. Thankfully, they taste great too!

The great thing about these meatballs is that they are quick and easy to make, and you can have a lot of creative fun with what ingredients you use. Enough to change the boredom of having the same old meatballs (and it means you can use up whatever you have leftover in your fridge!). Food doesn’t last long enough in our household to be frozen so I’m unsure how they would go in the freezer – but if you try be sure to let the rest of us know how they go!


Here is my final product! Excuse the terrible photo, I took it on my phone in a last minute dash with a child standing & clinging onto my leg wanting attention!

Pork Quinoa Meatballs



Pork & Quinoa Meatballs


  • 500g pork mince
  • Use one part cooked quinoa to one part pork mince – assess this visually or using cup sizes (not with weight as the meat will weigh a lot more)
    • You can use any kind of mince and any colour quinoa!
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1/2 tsp himalayan sea salt
  • 1/4-1/2 cup olive oil


Preparing the Quinoa: 

  • Quinoa is best prepared by soaking in water for about 12 hours, though if you forget it’s still fine to cook straight away
  • For those of you who haven’t used quinoa before, you cook it essentially how you would cook brown rice. It takes longer than white rice and needs additional water.
  • When it is cooked, the seeds blossom and puff out a little, and if you taste some it won’t be crunchy and won’t have any bitterness

Making the Meatballs: 

  • Preheat oven to 175C
  • In a large bowl combine the mince, quinoa, herbs, salt and olive oil and mix thoroughly
    • You want to be sure there is enough olive oil in the mix otherwise it may come out quite dry
  • Create your meatballs!
    • Adult size – one palm-full of mix per meatball
    • Child size – half a palm-full per meatball
  • Place on a baking tray (I prefer glass here)
    • You may use baking paper however I found it unnecessary as they did not stick to the tray
  • Place in the oven and bake until the outside is a light golden brown
    • If you leave it too long, you’ll find the outside layer gets a bit crunchy and the inside is a little dry (this is what happened to us, amidst the chaos that comes with children!)


Enjoy with a side of vegetables! Yum!


Are you part of the Fearless Foodies Facebook group? Come join us to chat about all things baby food!


[convertkit form=4850105]

Comments are closed