Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Wheat, Soy
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)
- 12 oz. Ground Pork
- 1 Red Onion
- ⅓ cup Quinoa
- 1 fl. oz. Seasoned Rice Vinegar
- ½ oz. Parsley
- 2 Garlic Cloves
- 1½ tsp. Ground Cumin
- ¼ tsp. Red Pepper Flakes
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) QPGvwE3E
You Will Need
- Olive Oil
- Cooking Spray
- 1 Small Pot
- 2 Mixing Bowls
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Cook the Quinoa
In a small pot, add quinoa, 3/4 cup water, 1/3 the miso (reserve remaining for chimichurri), and 1/4 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.
Prepare the Ingredients
Stem and mince parsley. Peel onion and slice half into 1/4" rounds. Finely mince other half. Finely mince garlic.
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.
Make the Pork Mixture
In another mixing bowl, thoroughly combine ground pork, 1/4 cup minced onion, meatloaf seasoning, remaining miso, cumin, remaining garlic, and remaining parsley. Form pork mixture into four patties, 31/2" by 3/4".
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.
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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