Beef, quinoa and mushroom meatballs

Serves

Prep Time

Cook Time

Ingredients

1 cup Water

½ cup Quinoa

500g Premium beef mince

1 Brown onion, chopped

1 clove Garlic, crushed

1 cup Button mushrooms, roughly chopped

1 Egg

1 tbsp Wholegrain mustard

1 tbsp Rice bran oil to fry

To cook the quinoa: rinse the quinoa thoroughly. In a medium saucepan bring the water and quinoa to a boil. Cover, reduce the temperature 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 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.