Herby Beef Meatballs & Broccoli Risoni Salad
with Dill & Parsley Mayonnaise & Lemon
Tonight’s dinner is lean, mean and extra green! We’ve got juicy beef meatballs sitting on top of a hearty risoni salad flavoured with your favourite green veg and a generous squeeze of lemon for extra tang. All you need is a drizzle of creamy dill & parsley mayo to pull this masterpiece together.
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 packet
broccoli florets
½
lemon
1 packet
beef mince
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 sachet
Garlic & Herb Seasoning
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 packet
baby leaves
1 sachet
vegetable stock powder
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Meanwhile, cut any larger broccoli florets in half. Slice lemon into wedges. • In a medium bowl, combine beef mince, fine breadcrumbs, garlic & herb seasoning and the egg. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• Cook risoni in the boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to saucepan and allow to cool slightly.
• 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). • Meanwhile, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli.
• To the saucepan with the risoni, add broccoli, baby spinach leaves, vegetable stock powder, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. • Divide broccoli risoni salad between bowls. • Top with herby beef meatballs and drizzle over dill & parsley mayonnaise to serve. Serve with any remaining lemon wedges. Enjoy!