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Beef & Feta Meatballs

Beef & Feta Meatballs

5
(2)
  • Makes 4
  • 10 minutes
  • 30 minutes

Juicy beef and feta meatballs simmered in a rich tomato broth, served with tender broccolini for a hearty, wholesome meal.

Recipe supplied by Campbell’s.

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Ingredients

500g lean beef mince
1 ½ tsp fresh rosemary, finely chopped
1 tsp lemon rind
¼ cup uncooked quinoa
1 tbsp olive oil
500ml Campbell’s Real Bone Broth Beef
2 tbsp tomato paste, no added salt
2 tbsp cornflour
2 tbsp reduced-fat feta cheese
1 bunch broccolini, steamed   
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Combine beef, rosemary, lemon and quinoa in a medium bowl. Roll tablespoons of mixture into balls.
  2. 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.
  3. 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.
  4. Spoon among serving bowls, top with crumbled feta, serve with steamed broccolini.

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