Argentine Grilled Pork Albondigas

with chimichurri and quinoa

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Calories Conscious
A note about serious food allergies

Down in South America and over in Spain, they call the humble meatball a much more beautiful and enticing word: albondigas. Doesn't that sound magnificent? Not as magical as it will taste, though; these “meatballs” (actually, ours are more like patties) combine ground pork, garlic, cumin, miso, parsley, and other seasonings for a flavor that's indescribable in any language. These albondigas are served with a tart chimichurri and a bit of quinoa to sop up all the flavors. Have we mentioned there's grilled onion in this, too? It's almost too much for words.

In Your Box (serves 2)

  • ⅓ cup Quinoa
  • Info
    2 Tbsp. Miso Paste
  • ½ oz. Parsley
  • 1 Red Onion
  • 2 Garlic Cloves
  • 1 fl. oz. Seasoned Rice Vinegar
  • ¼ tsp. Red Pepper Flakes
  • 12 oz. Ground Pork
  • Info
    1 Tbsp. Meatloaf Seasoning
  • 1½ tsp. Ground Cumin
  • Nutrition (per serving)

  • Calories
    602
  • Carbohydrates
    36g
  • Fat
    34g
  • Protein
    36g
  • Sodium
    1372mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Grill Pan or Outdoor Grill

Before You Cook

  • Step 1 - Cook the Quinoa
    1

    Cook the Quinoa

    In a small pot, add quinoa, ¾ cup water, ⅓ the miso (reserve remaining for chimichurri), and ¼ tsp. salt. Stir until miso is fully combined, then bring to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and keep covered. While quinoa cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Stem and mince parsley. Peel onion and slice half into ¼" rounds. Finely mince other half. Finely mince garlic.

  • Step 3 - Make the Chimichurri
    3

    Make the Chimichurri

    Thoroughly combine seasoned rice vinegar, half the parsley, 1 Tbsp. minced onion, half the garlic, half the remaining miso (reserve remaining of all four for pork mixture), 1 Tbsp. water, and 2 tsp. olive oil in a mixing bowl. Add red pepper flakes (to taste). Set aside.

  • Step 4 - Make the Pork Mixture
    4

    Make the Pork Mixture

    In another mixing bowl, thoroughly combine ground pork, ¼ cup minced onion, meatloaf seasoning, remaining miso, cumin, remaining garlic, and remaining parsley. Form pork mixture into four patties, 3½" by ¾".

  • Step 5 - Grill the Patties and Onion Rounds
    5

    Grill the Patties and Onion Rounds

    Heat grill or grill pan to medium heat and coat with cooking spray. Place patties on hot grill and cook until patties reach a minimum internal temperature of 160 degrees, 4-8 minutes per side. Make sure to keep heat at medium. Remove patties to a plate. Spray grill again with cooking spray and add onion rounds. Cook until charred and tender, 2-4 minutes per side.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Place quinoa on a plate and top with pork patties. Place onion rounds next to pork and serve chimichurri on the side or drizzle over pork.