Baked Meatballs & Veggie Goulash
with Brown Rice, Yoghurt & Herbs
You’ll be thinking of log cabins and snow capped mountains when digging into this dish, baked meatballs infused with herbs, garlic and our Berbere seasoning. Soak them in a tomato rich sauce and bake in the oven. Serve with a bed of brown rice and you will be feeling cosy and toasty on the first bite.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
brown rice
2 clove
garlic
1 bag
herbs
½
tomato
1
Brown Onion
1
carrot
1 packet
beef mince
1 packet
tomato paste
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 sachet
Berbere seasoning
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten; )
1 tsp
brown sugar
¾ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Half-fill a medium saucepan with boiling water. • Add brown rice and bring to the boil over high heat. • Reduce heat to medium and simmer, uncovered, until rice is soft, 25-30 minutes. Drain and return to the saucepan. Cover to keep warm.
• Meanwhile, finely chop garlic and herbs. Cut tomato (see ingredients) and onion into wedges. Thinly slice carrot into half-moons. • In a medium bowl, combine beef mince, garlic, herbs (reserve a pinch for garnish!), Berbere seasoning and some Greek-style yoghurt (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper. • Using damp hands, take heaped spoonfuls of beef mixture and shape into small meatballs (4-5 per person). • Transfer meatballs to a baking dish and drizzle with olive oil. Toss to coat, then bake until browned, 10-15 minutes.
• While the meatballs are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook carrot and onion until softened, 4-5 minutes. • Add tomato and cook until softened, 2 minutes. • Add tomato paste and the plain flour and cook until fragrant, 1-2 minutes. • Add the brown sugar, beef-style stock powder and the water and stir to combine. Season with pepper.
• Remove meatballs from oven, then transfer veggie goulash to the baking dish. • Turn meatballs to coat in sauce, then bake until sauce is slightly thickened, a further 8-10 minutes.
• When meatballs are done, remove from oven, then stir through baby spinach leaves.
• Divide brown rice between plates. Top with baked meatballs and veggie goulash. • Garnish with reserved herbs. • Serve with remaining yoghurt. Enjoy!