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Pork meatballs with chipotle sauce accompanied by quinoa and zucchini with citrus dressing

Pork meatballs with chipotle sauce accompanied by quinoa and zucchini with citrus dressing

These juicy pork meatballs in chipotle sauce are served on a bed of quinoa and zucchini with a refreshing citrus dressing. The result is a complete dish, full of smoky flavor and fresh hints of lime.

  • Servings: 2
  • Prep: 10 min
  • Cook: 20 min

Ingredients

  • 100 grams quinoa
  • 250 grams ground pork
  • 20 g chipotle paste
  • 2 g ground cumin
  • 1 unit shallot, chopped
  • 20 g cream cheese
  • 4 g chicken broth powder
  • 0.5 unit lime, zest and juice
  • 1 unit zucchini, cut into ribbons and diced
  • 250 ml water
  • 200 ml water
  • 1 clove garlic, chopped
  • 5 grams flour
  • 1 teaspoon all-purpose flour
  • olive oil
  • salt
  • black pepper

Instructions

  1. In a saucepan, add the water, a pinch of salt, and the quinoa. Bring to a boil, then cook over medium-low heat for 12 minutes with the lid on. Fluff with a fork and let it rest covered until serving.
  2. Peel and chop the shallot and garlic. In a large bowl, add the pork, the shallot, the garlic, half of the ground cumin, and the flour for coating the meatballs; season with salt and pepper and mix well.
  3. Form 5 meatballs per person with your hands. Coat them in the flour for meatballs. Heat a drizzle of oil over medium-high heat in a frying pan, add the meatballs, and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
  4. Zest half of the lime and cut the lime into 4 wedges. Using a peeler, make zucchini ribbons. In a bowl, combine the cooked quinoa, zucchini ribbons, half of the zest and the lime juice, the remaining cumin, and a drizzle of oil. Season with salt and pepper. Also add the diced zucchini.
  5. In the same pan, heat a drizzle of oil over medium heat. Add the flour for the sauce and cook for 1 minute, stirring. Stir in the water for the sauce, the chipotle paste, and the chicken broth powder; bring to a boil and cook for 2–3 minutes over medium-low heat until thickened. Add the cream cheese, whisk to combine, and season with salt and pepper.
  6. Return the meatballs to the pan with the sauce and cook for another 1–2 minutes. Serve the quinoa and zucchini as a base, top with the meatballs and sauce, and squeeze lime juice to taste. Add lime zest when serving.

Nutrition (per serving)

  • Calories: 797 kcal
  • Protein: 33 g
  • Carbohydrates: 46 g
  • Fat: 45 g
  • Fiber: 6 g