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Ingredients
US|METRIC
4 SERVINGS
- 1 shallot (minced)
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. pomegranate molasses
- 2 Tbsp. vegetable oil
- 1/2 cup mint (rough chopped)
- 1/2 cup parsley (rough chopped)
- 1 red onion (small diced)
- 2 cloves garlic (minced)
- 1 1/2 lb. pork leg (Outside Muscle, 402D, ground)
- 1/4 cup currants
- 1/4 cup pine nuts (toasted)
- 1 lemon zested
- 2 Tbsp. mint (chopped)
- 2 Tbsp. parsley (chopped)
- 1 tsp. fennel seed (toasted and ground)
- 1/2 cup quinoa (cooked)
- 2 oz. feta cheese (cut into 1/4-inch cubes)
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Directions
- 1. Preheat oven to 375° Fahrenheit
- 2. Sauté onion and garlic over medium/low heat for 10 minutes until soft, let cool
- 3. Mix onion and garlic with pork, currants, pine nuts, lemon zest, mint, parsley, fennel seed, quinoa and feta cheese and form into 1 1/2-inch meatballs
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