Garlicky Venison & Beef Meatballs
with Zesty Veggie Toss & Dill Parsley Mayo
Tonight’s meatballs are extra special, with venison and beef mince! Seasoned with our garlic and herb blend and pan-fried until golden brown and delicious, they pack a punch with flavour. Serve them up with a zesty mix of veg and some creamy herb mayo for the perfect easy dinner.
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
beetroot
1
parsnip
1
courgette
1
leek
1 packet
Venison & Beef Mince
1 sachet
Garlic & Herb Seasoning
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
baby leaves
½ sachet
lemon pepper spice blend
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into 1cm chunks. Cut parsnip and courgette into bite-sized chunks. Slice leek. • Place beetroot, parsnip, courgette and leek on a lined oven tray. Drizzle with olive oil, sprinkle with a pinch of salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, in a medium bowl, add venison & beef mince, garlic & herb seasoning, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs until browned and cooked through, 8-10 minutes.
TIP: Don’t worry if your meatballs get a little charred during cooking - it adds to the flavour!
• To the roasted veggies, add baby leaves, lemon pepper spice blend (see ingredients) and a drizzle of balsamic vinegar. • Season with salt and pepper. Gently toss to combine.
• Divide garlicky venison and beef meatballs and zesty veggie toss between plates. • Top with dill & parsley mayo to serve. Enjoy!