Beef, Quinoa and Mushroom Meatballs2015-02-02
- Servings : 12
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Beef, Quinoa and Mushroom Meatballs
Most school kids prefer to have variety in their lunchbox day to day. While sandwiches are an easy option, these delicious beef meatballs provide a range of essential nutrients kids need to grow and learn. Plus they’re easy and quick to eat – just what kids want so they can get up and play sooner.
Nutrition note: This iron and low GI carbohydrate rich addition to your child’s lunchbox keeps energy levels and concentration high, encouraging learning and good behaviour in the classroom.
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- 1 cup water
- 1/2 cup quinoa
- 500g lean beef mince
- 1 brown onion, chopped
- 1 clove garlic, crushed
- 1 cup button mushrooms, roughly chopped
- 1 egg
- 1 tbsp wholegrain mustard
- 1 tbsp olive oil or rice bran oil to fry
To cook the quinoa, rinse the quinoa thoroughly. In a medium saucepan bring the water and quinoa to the boil. Cover, reduce the heat to a simmer and cook for 10 minutes. Turn off the heat and leave the saucepan to sit for a further 4 minutes. Fluff the quinoa with a fork and then allow to cool. -
Using a food processor combine the beef, onion, garlic and mushrooms. Pulse until thoroughly combined and scoop into a bowl. -
Stir through the egg, cooked quinoa and mustard. Use your hands to thoroughly mix the ingredients together. Shape into small teaspoon sized balls and set aside. -
Heat the oil in a large frying pan over medium heat. Add the balls in batches and turn to brown all over. Once cooked through, remove from the pan and freeze separately. -
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