- Lightly spray a deep non-stick frying pan with oil and heat over medium heat. Cook onion, carrot and zucchini, stirring, for 5–10 minutes or until light golden.
- Meanwhile, combine mince, spice mix, chopped coriander and quinoa in a large bowl. Season with salt and pepper. Roll level tablespoons of beef mixture into 24 meatballs.
- Add tomatoes, stock cube and 1½ cups (375ml) water to vegetables and bring to the boil. Add meatballs. Reduce heat and simmer, covered, for 25–30 minutes or until meatballs are cooked through.
- Meanwhile, boil, steam or microwave broccolini until tender. Serve meatballs with broccolini and extra coriander.
SERVING SUGGESTION: Crusty wholegrain bread. TIPS: Suitable for leftovers. Store in an airtight container in the fridge for up to 3 days. Alternatively, freeze (without broccolini) for up to 1 month. Add a little extra water when reheating if the sauce has thickened. Add it: 2 tbs finely grated parmesan cheese in Step 2. Swap it: Beef mince for lean turkey breast or lean chicken breast mince.