BBQ-Glazed Lamb Meatballs
with Roasted Veggie Toss & Dill-Parsley Mayo
These lamb meatballs are bursting with the tried and true flavour of our American spice blend and tangy BBQ sauce. On the side, we've got a bright, oven-baked veggie toss and a herby mayo for a splendid (and low carb) finish.
This recipe is under 650kcal per serving and under 30g carbohydrates 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
1 clove
garlic
1
carrot
1
parsnip
1
beetroot
1 packet
flaked almonds
(Contains Almond; )
1 packet
lamb mince
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Cut the carrot and parsnip into bite-sized chunks. Cut the beetroot into small chunks. Place the carrot, parsnip and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Toast the flaked almonds until golden, 2-3 minutes. Transfer to a bowl.
In a large bowl, combine the lamb mince, garlic and All-American spice blend. Using damp hands, roll heaped spoonfuls of the lamb mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. Discard the residual fat and wipe out the pan. Return the meatballs to the pan, then add the BBQ sauce and toss to coat.
Add the baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies and gently toss to combine.
Divide the roasted veggie toss and BBQ-glazed lamb meatballs between plates. Spoon over any remaining glaze from the pan. Sprinkle over the toasted almonds. Serve with the dill & parsley mayonnaise.