This is such a cosy and flavoursome meal. I’ll always turn to a broth-based dinner when I need deep comfort. The meatballs echo the delicious flavour of my favourite dumpling filling in this different format using quinoa. Homemade chicken broth makes all the difference here but low-salt store-bought stock will also work. Just check the intensity of flavour. Store-bought stocks can be quite concentrated and you may need to replace 1 cup of stock with water to keep the flavour fresh. I really hope you make (and love) this recipe.

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Pork & Quinoa Meatballs with Turmeric Broth

Serves 4

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Pork and quinoa meatballs

400g free range pork mince

1½ cups cooked quinoa (see cook’s tip)

1 free-range egg

1 spring onion (green part), thinly sliced

Handful fresh coriander, finely diced

2 garlic cloves, finely diced

1 Tbsp finely grated ginger

½ tsp ground cumin

1 tsp sesame oil

2 Tbsp soy sauce

Generous pinch red chilli flakes (or as desired)

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Soup base‍

Olive oil

½ onion, finely diced

2 garlic cloves, finely diced

1 tsp finely grated fresh ginger

1 carrot, diced

½ tsp curry powder

½ tsp ground cumin

½ tsp ground turmeric

1 tsp fish sauce

½ tsp brown sugar

2L low salt chicken stock or homemade chicken broth

2 baby bok choy

1 tsp soy sauce or tamari

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What to do‍

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Cook’s tip: To make 1½ cups cooked quinoa, place ½ cup of rinsed quinoa with 1 cup water in a small saucepan. Bring to a boil before simmering with a lid slightly ajar for 12-15 minutes until all the liquid has been absorbed. Remove from the heat, place the lid on tightly and leave to sit for 5 minutes. Remove the lid and fluff with a fork. Allow to cool completely before using in this recipe.

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1. Place all the meatball ingredients in a bowl and mix really well. Using damp hands, roll into golf ball-sized meatballs. If you’ve got time, place in the fridge to firm up for 20 minutes.

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2. Heat a glug of oil in a large saucepan over a medium heat. Add the onion and cook for 5-10 minutes until tender and translucent.

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3. Add the garlic, ginger and carrot. Cook for a few minutes before adding the curry powder, cumin and turmeric. Allow this to become fragrant in the pan before adding the fish sauce, brown sugar and stock. Bring this to the boil. Reduce to a simmer and cook for 5 minutes.

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4. Add the meatballs and bring to the boil again. Reduce to a rapid simmer and cook the meatballs for 5 minutes.

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5. Chop the root end from the bok choy and then slice. Add to the soup along with the soy sauce. Allow 1 minute to cook before removing from the heat.

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6. Add additional seasoning to the soup as desired: soy sauce, sesame oil, white pepper, chilli oil.

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Enjoy: Food worth sharing with the people you love

kellygibney.com

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