Beef quinoa meatballs
- Total Time
oil spray2 x 3 second spray(s)
brown onion1 medium, finely chopped
carrot(s)1 medium, finely chopped
Zucchini1 medium, finely chopped
Beef, mince, extra lean, raw400 g
Moroccan seasoning1 tsp
fresh coriander¼ cup(s), finely chopped, plus extra to serve
quinoa¼ cup(s), rinsed, drained
canned diced tomatoes400 g, (1 x 400g can)
beef stock cube1 individual, crumbled
- 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.