I got the recipe from the Food & Wine and it was a great one. The meatballs had great texture. I served it over Cauliflower rice to keep it low carb.
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 (I used more basil)
In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes. Drain and return to the pan. Cover and let stand for 10 minutes; fluff with a fork. Spread the quinoa on a baking sheet in an even layer and cool to room temperature.
In a medium bowl, combine the quinoa, pork, eggs, salt, pepper and nutmeg. Mix well and form into 12 meatballs.
In a large cast-iron skillet, heat the oil. Add the meatballs and cook over moderate heat, turning, until browned, about 8 minutes. Stir in the marinara sauce and basil and bring to a simmer. Cover and cook over low heat until the meatballs are cooked through, 7 to 8 minutes longer.