Garlicky Venison & Beef Meatballs
with Zesty Parmesan-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.
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
parsley
1
courgette
1
leek
1 packet
Venison & Beef Mince
1 sachet
Garlic & Herb Seasoning
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
baby leaves
½ sachet
lemon pepper spice blend
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. Cut beetroot into 1cm chunks. Cut parsnip and courgette into bite size chunks. Slice the 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 beef & venison mince, garlic & herb seasoning, fine breadcrumbs, 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 and repeat with the remaining mixture. • Heat a large frying pan over a 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 spinach leaves, lemon pepper spice blend (see ingredients) and a drizzle of balsamic vinegar. Season with salt and pepper. Sprinkle with grated Parmesan cheese. Gently toss to combine.
• Divide venison and beef meatballs and zesty veggie toss between plates. • Top meatballs with the dill & parsley mayo. Enjoy!