Ingredients
Method
- Combine beef, rosemary, lemon and quinoa in a medium bowl. Roll tablespoons of mixture into balls.
- Heat oil in a medium-large frypan over medium to high heat. Add meatballs; cook, turning occasionally for about 4-5 minutes, or until browned.
- Add Campbell’s Bone Broth Beef and tomato paste to pan and gently stir, cover and cook for 5 minutes. Combine cornflour and 2 Tbsp warm water in a small bowl and whisk into frypan, cook for a further 10 minutes or until sauce has thickened and meatballs are cooked through.
- Spoon among serving bowls, top with crumbled feta, serve with steamed broccolini.
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