BBQ-Glazed Beef "Funny Face" Meatballs
with Extra Cheesy Mash & Steamed Baby Broccoli Hair
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Bursting with flavour, these smokey meatballs will satisfy the fussiest of eaters. Most importantly, we haven’t forgotten the veggies - let the kids build their own meatball funny face, and devour it again in no time!
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 bunch
baby broccoli
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
All-American Spice Blend
1 packet
baby leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
BBQ Sauce
½ sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Halve any thicker stalks of baby broccoli lengthways.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• In a medium bowl, combine beef mince, fine breadcrumbs, All-American spice blend and the egg. • Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (5-6 per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
Little cooks: Join the fun by combining the meatball mixture! TIP: Don't worry if the meatballs char a little, this adds to the flavour!
• While the meatballs are cooking, cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the last 6-7 minutes of cook time, add baby broccoli to a colander or steamer basket and place on top of the saucepan. Cover with a lid and steam until tender. • Transfer baby broccoli to a medium bowl, then add the baby leaves. Drizzle with a little olive oil, season with salt and pepper. Toss to combine and cover to keep warm.
Little cooks: Take the lead by tossing the baby leaves!
• Drain the potato and return to the saucepan. Add the butter, milk and shredded Cheddar cheese to potato. Mash until smooth. Set aside.
Little cooks: Get those muscles working and help mash the potatoes!
• Return the frying pan to low heat. Add the water, BBQ sauce, dijon mustard and chicken-style stock powder (see ingredients). Stir until well combined and simmer until thickened slightly, 2-3 minutes. • Return the meatballs to the pan and toss to coat in the sauce.
TIP: Add a dash more water if the sauce gets too thick.
• Divide cheesy mash in the centre of each plates. • Top with BBQ-glazed beef meatballs to resemble a face with eyes and mouth. Divide steamed greens to resemble hair. • Spoon over any remaining BBQ glaze to serve. Enjoy!