Easy Cherry-Glazed Beef & Pork Meatballs
with Carrot Noodle Salad & Ponzu Sauce
Carrot noodles are the most colourful noodles around. They dazzle in this bowl of beef and pork meatballs and tossed in a ponzu sauce. It’s a standout at the table that will quickly become a favourite.
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 bag
baby spinach leaves
1 packet
ponzu sauce
(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
1 packet
Carrot Noodles
1 packet
beef & pork mince
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Cherry Sauce
1 bag
Shredded Cabbage Mix
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 bag
coriander
Not included in your delivery
olive oil
1 drizzle
rice wine vinegar
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby spinach leaves. • In a large bowl, combine ponzu sauce and a drizzle of rice wine vinegar. Add carrot noodles and toss to combine. Season with salt and pepper and set aside.
• In a medium bowl, combine beef & pork mince, garlic paste, fine breadcrumbs, the egg and a generous pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.
TIP: Rolling your meatballs tightly makes them stick together!
• 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). • Remove pan from heat, drain the oil, then add cherry sauce and a splash of water, tossing meatballs to coat.
TIP: Add a splash more water if the glaze looks too thick.
• Meanwhile, add shredded cabbage mix and baby spinach to carrot noodles and toss to combine. • Divide carrot noodle salad between bowls. • Top with cherry-glazed beef and pork meatballs. Spoon any remaining glaze over meatballs and carrot noodles. • Sprinkle over crushed roasted cashews. Tear over coriander. Enjoy!