Asian Quinoa Meatballs (GF, DF, Egg, Peanut/Tree nut Free)
Prep time: 
Cook time: 
Total time: 
Serves: 18
Flavor bombs packed with Asian swagger. Perfect as an appetizer or as a meal with sides. A breadcrumb and egg-free meatball!
  • 1 package regular ground pork (1 pound)
  • ⅓ cup rinsed quinoa
  • ⅔ cup chicken broth (use homemade or one that meets your allergy requirements)
  • 3 cloves garlic, minced
  • 2 green onions, thinly sliced, plus more for garnish
  • 1 tablespoon soy sauce (be sure it's gluten-free!)
  • 2 teaspoons sesame oil
  • ½ teaspoon Sriracha, or more, to taste
  1. Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  2. In a small saucepan, bring the chicken broth to boil, add in rinsed quinoa and cover. Lightly simmer for 10 minutes, or until it has popped and is soft. Allow to cool enough to handle with your hands.
  3. Meanwhile, in a large bowl, combine ground pork, garlic, onions, soy sauce, sesame oil, and Sriracha to taste. Add in the quinoa once cooled. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1¼-to-1½-inch meatballs, forming about 18-20 meatballs. (I like to use a cookie scooper for this so that they're uniform.)
  4. Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
*While my son is allergic to sesame, we've had no problems using sesame oil (just like we're fine with peanut oil) since they are highly refined. However--only use it to discretion, and what you and your allergist feel are safe for your level of allergies. This recipe would still turn out fine without the sesame oil if it needs to be omitted.*
Recipe by Allergy Awesomeness at