Herby Beef Meatballs & Cauliflower Rice
with Tomato & Leek Sauce
How many meatballs are too many? The answer is you can never have enough of these herb-infused beef meatballs covered in our tomato and leek sauce. Cauliflower rice flavoured with garlic creates the perfect accompaniment, resulting in a dish which will leave your appetite content.
This recipe is under 650kcal per serving and under 30g 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
leek
1 stalk
celery
3 clove
garlic
1 packet
beef mince
1 sachet
Herb & Mushroom Seasoning
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
cauliflower rice
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1 tsp
brown sugar
1 cup
water
Nutrition Values
Utensils
Cooking Steps
• Thinly slice leek. • Finely chop celery and garlic.
• In a medium bowl, combine beef mince, herb & mushroom seasoning and fine breadcrumbs (see ingredients). • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• 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). • Transfer to a plate and cover to keep warm.
• Meanwhile, heat a second large frying pan over medium-high heat with half the butter and a drizzle of olive oil. • Cook half the garlic until fragrant, 1 minute. Add cauliflower rice and cook until softened, 2-4 minutes. Season to taste and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook leek and celery, stirring, until softened, 5-6 minutes. • Add the remaining garlic and tomato paste, and cook until fragrant, 1-2 minutes. • Add chicken-style stock powder, the remaining butter, brown sugar and the water, and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat and add baby spinach leaves, stirring, until slightly wilted.
• Divide cauliflower rice between bowls and top with herby pork meatballs. • Pour over tomato and leek sauce. Enjoy!