Beef Meatballs & Peppercorn Sauce
with Cheesy Veggie Mash & Tomato Salad
A peppery punch with a note of herbs and mushrooms will pop in your mouth when you dig into these plump meatballs. The sauce will soak into the mashed potatoes and carrot. Add the Parmesan to bring some cheesy goodness to transform the mash and bring everything together into an all time favourite meal.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
potato
1
carrot
1
tomato
1 bag
herbs
1 packet
beef mince
1 sachet
Herb & Mushroom Seasoning
1 bag
salad leaves
1 packet
Peppercorn Sauce
(Contains Milk, Soy; )
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
½ tbs
plain flour
(Contains Gluten; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and carrot, then cut into large chunks. Cut tomato into wedges. Finely chop garlic. Thinly slice herbs. • Cook potato and carrot in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the milk and mash until smooth. Add grated Parmesan cheese and a pinch of salt and stir to combine. Cover to keep warm.
• While the veggies are cooking, combine beef mince, herb & mushroom seasoning, garlic, the plain flour and a pinch of salt in a medium bowl. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a generous 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.
• Meanwhile, combine tomato, salad leaves, a drizzle of balsamic vinegar and olive oil in a second medium bowl. Season with salt and pepper.
• Add peppercorn sauce to a small heatproof bowl. Microwave in 20 second bursts until heated through.
TIP: Add a splash of water if the sauce looks too thick.
• Divide cheesy veggie mash, tomato salad and beef meatballs between plates. • Pour peppercorn sauce over meatballs. • Sprinkle with herbs to serve. Enjoy!