Cheesy BBQ Beef Meatballs
with Carrot Fries, Cucumber Slaw & Smokey Aioli
We got inspired by our American friends and their use of smokey, sweet and spiced flavours in Southwestern-style meals. That’s why these beef meatballs are flavoured with our barbecue seasoning, then served with crunchy slaw and carrot fries for a new, low-carb take on dinner that will quickly become an instant classic.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
carrot
2 clove
garlic
1 packet
beef mince
1 sachet
barbecue seasoning
1 bag
baby spinach leaves
1
cucumber
1 bag
slaw mix
1 packet
Smokey Aioli
(Contains Egg, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into fries, then place on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a medium bowl, combine beef mince, shredded Cheddar cheese, garlic and barbecue seasoning. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• When the fries have 10 minutes cook time remaining, heat a large frying pan over 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).
• While the meatballs are cooking, roughly chop baby spinach leaves and cucumber.
• In a medium bowl, combine slaw mix, baby spinach, cucumber and a drizzle of white winevinegar and olive oil. Season to taste.
• Divide cheesy BBQ beef meatballs, carrot fries and cucumber slaw between plates. • Serve with smokey aioli. Enjoy!