Beef Recipes

Meatball and Vegetable Wrap

Learn how Hayden Quinn and Ita Buttrose cook a quick and simple meatball and vegetable wrap.

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Prep time: 20 mins
Cook time: 30 mins
Serves: 4


500 g lean beef mince
1 tsp chilli flakes
2 garlic cloves, chopped
1 tsp fresh thyme
1 tub hummus
4 wholemeal flat breads
1 red capsicum
1 small eggplant
1 zucchini
1 red onion
1 tsp fresh rosemary, chopped
2 tbsp olive oil
100 g rocket
4 tbsp flat-leaf parsley


1. Pre-heat oven to 180ºC.

2. Cut all the vegetables into thick slices. Toss them with 1 tbsp olive oil and the rosemary. Place on a baking tray lined with baking paper and cook in oven for 15-20 minutes.

3. Place the mince in a bowl and season with thyme, garlic and chilli flakes. Shape into little meatballs. Heat a frypan to medium with 1 tbsp olive oil and cook the meatballs for 5 minutes, turning often until golden brown and cooked through.

4. Warm the flat breads in aluminium foil in the oven for a few minutes. Spread each wrap with 2 tbsp hummus; arrange roasted vegetables on top and then the meatballs. Garnish with parsley and rocket, wrap and cut in half to serve.


You can serve this wrap with a mixed green salad. Leftovers are perfect for lunch the next day. These meatballs could also be served in pasta.

When rolling meatballs ensure you have damp hands to prevent them sticking.

Cheesy Rissoles with Wedges

Watch Hayden Quinn and Kate Waterhouse cook up cheesy beef rissoles with mixed potato wedges. Simple and delicious!

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Prep time: 25 mins
Cook time: 35 mins
Serves: 4


800 g lean beef mince
1 onion, finely chopped
1 clove garlic, crushed
2 tbsp olive oil, plus extra for brushing
60 g (1/2 cup) finely grated reduced fat cheddar or tasty cheese
2 medium zucchini, finely grated and squeezed to remove excess liquid
2 tbsp finely chopped parsley
1 sweet potato, peeled, halved and cut into wedges
2 potatoes, peeled and cut into wedges
400g cherry tomatoes on the vine
2 bunches broccolini
Greek yoghurt, to serve


1. Preheat oven to 180oC (fan forced) and place a baking tray lined with baking paper in to heat up.

2. Fry the onion and garlic in 1 tablespoon of oil until softened, 3-4 minutes. Combine beef mince with cheese, zucchini, parsley, onion mixture and season with salt and pepper. Form into 12 rissoles, then chill for up to 30 minutes.

3. Toss the sweet potato and potatoes wedges in oil, put on the preheated baking try and bake for 30 minutes. Adding the cherry tomatoes onto a separate tray for the last 10 minutes.

4. Preheat a grill or frying pan. Brush the rissoles with oil and cook, turning regularly for 6-7 minutes, or until cooked through. Meanwhile steam the broccolini.

5. Serve with wedges, tomatoes and steamed broccoli along with some Greek yoghurt.


These rissoles can be frozen, uncooked in airtight containers for up to 3 months. Defrost before cooking.

Refrigerate rissoles for up to 30 minutes to help hold the mixture together when cooking.

Thai Beef Larb

Watch Hayden Quinn and Em Rusciano make a delicious quick and easy Thai Beef larb with roasted rice.

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Prep time: 20 mins
Cook time: 6 mins
Serves: 4


500 g lean beef mince
1 tbsp vegetable oil
2 tbsp roasted rice, coarsely ground
1 small red onion, finely sliced
1 cup mint leaves
1 cup coriander leaves
1 long red chilli, slices
2 kaffir lime leaves, very finely shredded
2 tbsp lime juice
1 tbsp fish sauce
2 tsp sugar
Baby cos leaves, lime wedges and roasted peanuts, to serve


1. Place a large wok or frying pan over a high heat. Cook half of the beef mince in a small amount of vegetable oil in for 3 minutes or until lightly coloured, breaking it up as it cooks. Repeat with the remaining beef. Tip into a large mixing bowl and allow to cool slightly.

2. To roast rice, place in a dry frying pan over a moderately high heat. Stir until toasted and brown. Transfer to a mortar and pestle or food processor and process until coarsely ground.

3. Add the ground rice and remaining ingredients and stir well. Place onto a platter and serve with baby cos leaves, roasted peanuts and lime wedges.


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