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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

    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

    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

    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

    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

    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

    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.

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