BBQ-Glazed Beef & Pork Meatballs
with Garlic Veggie Mash & Charred Corn Slaw
A classic BBQ sauce is a wonderful topping to add, but we’re being a bit tricky tonight. Surprise everyone by using the BBQ sauce as a glaze for the beef meatballs. The smokey flavours will sing in the pan. The surprises don’t stop there because we’re making a veggie mash with parsnip and potato, a one-up from the beloved mash potato.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
2
potato
1
parsnip
2 clove
garlic
1 tin
sweetcorn
1 bunch
spring onion
1 packet
beef & pork mince
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
Slaw Mix
1 sachet
Aussie Spice Blend
1 packet
BBQ sauce
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and parsnip, then cut both into small chunks. Peel garlic cloves. • Cook potato, parsnip and garlic cloves in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain. • Return veggies and garlic to the pan, then add the milk and a drizzle of olive oil. Season with salt and mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato and carrot unpeeled! Little cooks: Get those muscles working and help mash the veggies!
• Meanwhile, drain sweetcorn. Thinly slice spring onion. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In a medium bowl, combine beef & pork mince, fine breadcrumbs, Aussie spice blend, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mince mixture into small meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove from heat, then add BBQ sauce and a splash of water, tossing meatballs to coat.
TIP: For best results, drain the oil from the pan before cooking the glaze. TIP: Reduce heat to medium if meatballs are becoming too charred.
• While the meatballs are cooking, add slaw mix and a drizzle of white wine vinegar and olive oil to the bowl of charred corn. • Season and toss to coat.
• Divide BBQ-glazed beef and pork meatballs, garlic veggie mash and charred corn slaw between plates. • Garnish with spring onion to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the spring onion!