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Photo of Beef quinoa meatballs by WW

Beef quinoa meatballs

4
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy

Ingredients

Oil spray

1 x 3 second spray(s)

Brown onion

1 medium, finely chopped

Carrot(s)

1 medium, finely chopped

Zucchini

1 medium, finely chopped

Extra lean beef mince, raw

400 g

Moroccan seasoning

1 tsp

Fresh coriander

¼ cup(s), finely chopped, plus extra to serve

Quinoa

¼ cup(s), (40g) rinsed, drained

Canned diced tomatoes

400 g, (1 x 400g can)

Beef stock cube

1 individual, crumbled

Broccolini

2 bunch(es)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, boil, steam or microwave broccolini until tender. Serve meatballs with broccolini and extra coriander.

Notes

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.

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