500 g extra lean pork mince
1 cup cooked and cooled red quinoa
1 egg, lightly beaten
2 tbsp finely grated Parmesan cheese
3 cloves garlic, grated
⅓ cup chopped fresh basil
2 tsp olive oil
700 g jar passata
1 tsp caster sugar
- Combine mince, quinoa, egg, parmesan, garlic and half the basil in a bowl. Season well with pepper. Form into 12 meatballs.
- Heat the olive oil in a non-stick frying pan over medium-high. Add the meatballs and cook, turning often, for 5 min or until browned all over.
- Add the passata sauce, sugar and remaining basil, bring to the boil. Reduce heat to low, cover with a lid and simmer, stirring occasionally, for 15 min, or until meatballs are cooked through. Serve with steamed greens. Garnish with basil leaves.