How many meatballs are too many? The answer is you can never have enough of these beef meatballs! Served with all-time favourites like garlic mash and steamed veggies, and all topped off with a bacon-loaded sauce, it doesn’t get any better than this.
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
2
potato
2 clove
garlic
1
carrot
1 packet
green beans
1 packet
beef mince
1 sachet
Aussie Spice Blend
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
diced bacon
1 packet
tomato sugo
1 packet
parsley
olive oil
1
egg
(Contains Egg; )
2 tbs
milk
(Contains Milk; )
40 g
butter (for the mash)
(Contains Milk; )
20 g
butter (for the sauce)
(Contains Milk; )
1 tsp
brown sugar
• Bring a medium saucepan of water to the boil. Peel potato and cut into large chunks. Peel garlic cloves. • Cook potato and garlic in the boiling water, until tender, 6 minutes.
• Meanwhile, thinly slice carrot into sticks. Trim green beans. • In a medium bowl, combine beef mince, Aussie spice blend, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of mince mixture into small meatballs (4-5 per person). Transfer to a plate.
• Place a colander or steamer basket on top of the potatoes and add carrot and green beans. • Cover and steam until veggies are tender, and potatoes are easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl. Season and cover to keep warm. • Drain potatoes and return to saucepan. Add the milk, butter(for the mash) and a pinch of salt and mash until smooth. Cover to keep warm.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate.
• Return frying pan to medium-high heat, with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Reduce heat to medium, add tomato sugo, butter (for the sauce), the brown sugar and a splash of water, and simmer until slightly reduced, 1-2 minutes. • Return meatballs to the pan and turn to coat.
• Divide potato mash between plates. • Top with Italian beef meatballs and pour over bacon-mato sauce. • Serve with steamed veggies and tear over basil leaves. Enjoy!