Pork and kale meatballs in chilli tomato sauce

Step 1

Place the quinoa and 1 cup (250ml) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 15 mins or until the water is absorbed and the quinoa is tender. Set aside, covered, for 10 mins to stand. Set aside until cool enough to handle.

Step 2

Combine the quinoa, mince, egg, grated onion, kale, herbs and tomato paste in a large bowl. Season. Roll tablespoonfuls of mixture into balls. Place on a plate in the fridge for 30 mins to chill.

Step 3

Heat oil in a large non-stick frying pan over high heat. Add the meatballs and cook, turning, for 5 mins or until brown all over. Transfer to a plate.

Step 4

Reduce heat to low. Add the chopped onion to the pan and cook, stirring, for 5 mins or until onion softens. Add garlic and chilli. Cook for 1 min. Add diced tomato. Cook, stirring, for 5 mins or until sauce thickens slightly. Add meatballs. Cook, covered, stirring occasionally, for 1 hour or until sauce thickens slightly and meatballs are tender. Season.

Step 5

Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.

Step 6

Divide pasta among serving plates. Top with meatballs and sauce.