In a saucepan of salted boiling water, cook the quinoa for 15 minutes or until tender. Drain and rinse under cold running water. Press to remove excess water.
In a large bowl, combine the cooked quinoa, pork, panko, egg, green onions, garlic, sesame oil and sambal oelek. Generously season with salt and pepper. Mix thoroughly.
Working with lightly oiled hands, shape each meatball using 1 tbsp (15 ml) of the mixture. Set aside on a plate and refrigerate.
In a small bowl, whisk together the soy sauce, mirin and hoisin sauce and set aside.
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