BBQ-Glazed Beef Meatballs
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BBQ-Glazed Beef Meatballs

BBQ-Glazed Beef 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 smash with parsnip and potato, a one-up from the beloved mash potato.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Over 30g protein
Kid Friendly
Allergens:
Milk
Gluten(Wheat)
Egg

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

parsnip

2 clove

garlic

1 tin

sweetcorn

1 bunch

spring onion

1 packet

beef 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 sachet

Aussie Spice Blend

1 packet

BBQ sauce

1 bag

Slaw Mix

Not included in your delivery

olive oil

2 tbs

milk

(Contains Milk; )

1

egg

(Contains Egg; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2658 kJ
Fat25.1 g
of which saturates8.9 g
Carbohydrate64.5 g
of which sugars25.7 g
Protein41.7 g
Sodium1094 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Large Frying Pan

Cooking Steps

1
1

• 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 in the boiling water until easily pierced with a fork, 10-15 minutes. Drain. • Return veggies to pan, then add the milk and a drizzle of olive oil. Season generously 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!

2
2

• 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.

3
3

• In a medium bowl, combine beef mince, fine breadcrumbs, Aussie spice blend, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef 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!

4
4

• 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.

5
5

• 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.

6
6

• Divide garlic veggie mash and charred corn slaw between plates. Top with BBQ-glazed beef meatballs. • Garnish with spring onion to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the spring onion!