Italian meatball stew with quinoa

30 Min
pretty easy
4 People
Rating starstarstarstarstar
A warming dish for these cooler nights, with juicy meatballs and a flavoursome tomato & olive sauce, served with quinoa and fresh salad.
1. Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes, or until tender. Drain and rinse.

2. Combine mince with crushed garlic and 1 tsp Italian herbs. Season well with salt and pepper. Heat a frypan over medium-high heat with 1 tbsp oil. Roll mince into 16 even-sized balls and place into pan as you go. Cook for 6 minutes, or until browned. Remove from pan.

3. Dice onion, celery, carrots and capsicum. Add 1 tbsp oil to pan if needed, add vegetables and cook for 5 minutes, or until softened.

4. Crumble in stock cube. Pour in tomato passata and 1 cup water. Add olives and stir to combine. Simmer for 5 minutes, season to taste with salt and pepper. Return meatballs to frypan, cook for a further 6-8 minutes.

5. Gently toss rocket leaves together with crumbled feta and drizzle with olive oil (optional).

6. Divide quinoa between bowls. Top with meatballs and salad to serve.
Quinoa 1 packet (200g)
beef mince 600g
brown onion 1/2
Celery 2 sticks
carrots 2
Red capsicum 1
Tomato passata 1 jar (500ml)
sliced olives 1/2 jar (175g)
rocket leaves 1/2 bag (100g)
Danish feta 1/2 packet (125g)

From your pantry:
oil (for cooking), olive oil, salt, pepper, garlic (1 clove), stock cube (1), dried Italian herbs