Beef Italian Meatballs with Quinoa

Beef Italian Meatballs with Quinoa

A variation on Donna Hay's Recipe "Beef Oregano & Tomato Meatballs with Quinoa"

  • 2 cups (400g) quinoa
  • 450g beef mince
  • ¼ cup chopped Italian parsley
  • Sea Salt & Cracked black pepper
  • ¼ cup (20g) finely grated parmesan cheese, plus extra to serve
  • 1½ tbs Broth of Life Beef Broth
  • 1 egg, lightly beaten
  • 3 cloves garlic, chopped
  • 1 tbs olive oil
  • 1 brown onion, peeled and chopped
  • 700ml tomato passata
  • 2 tbs chopped basil, plus extra leaves to serve
  1. In a saucepan soak the quinoa with 3 cups of water for 15 mins. Then place the saucepan over high heat & bring to the boil.
  2. Reduce to low heat and cook, with lid on for 15 mins or until the water is absorbed. Put aside.
  3. In a large mixing bowl place the mince, parsley, salt, pepper, parmesan, Broth of Life, egg, & half the garlic and mix to combine.
  4. Measure about a tablespoon of the mixture to create your ball and repeat. Place balls into the fridge for 20 mins.
  5. Heat a frypan on medium heat and add half the oil.
  6. Add the meatballs and cook for appox 6-8 mins. Put aside.
  7. With the remaining oil, heat your frypan over medium heat. Add the chopped onion, remaining garlic and saute for 6 mins.
  8. Add tomato passata and basil and cook for 4 mins or until slightly thickened.
  9. Add the meatballs to the sauce to coat.
  10. On a plate, top the quinoa with the meatballs & sauce and sprinkle with extra parmesan & basil to serve.


Broth of Life Bone Broth


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