BBQ-Glazed Lamb Meatballs
with Roast 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 40g 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
white turnip
1
parsnip
1
beetroot
1 packet
flaked almonds
(Contains Almond; )
1 packet
lamb mince
1 packet
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Cut carrot, white turnip and parsnip into bite-sized chunks. Cut beetroot into 1cm chunks. • Place carrot, turnip, parsnip and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• While veggies are roasting, heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. • Transfer to a small bowl.
• In a large bowl, combine lamb mince, garlic and All-American spice blend. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). Transfer to a plate.
• When the veggies have 10 minutes cook time remaining, return frying pan to medium-high heat with a generous drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. • Drain and wipe out the pan. Return meatballs to the pan, then add BBQ sauce and toss to coat.
• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies and gently toss to combine.
• Divide roast veggie toss and BBQ-glazed lamb meatballs between plates. • Spoon over any remaining glaze from the pan. • Sprinkle over toasted almonds. Serve with a dollop of dill & parsley mayonnaise. Enjoy!