Lamb Meatballs & Lemony Roast Veggie Toss
with Capsicum Relish Mayonnaise
We heard there’s new meatballs in town and everyone is going wild for them, how could we resist either when they’re lamb meatballs. People said that they arrived on the scene with a smokey capsicum relish mayo. And have you seen the roast veggies, they’re super zesty and lemony. This dinner sure is the talk of the town!
This recipe is under 650kcal 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
2
potato
1
parsnip
1
beetroot
1
leek
1 sachet
Garlic & Herb Seasoning
1 packet
lamb 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
Aussie Spice Blend
½
lemon
½ packet
mayonnaise
(Contains Egg; )
½ packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
½ packet
parsley
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Peel potato and cut into bite-sized chunks. Cut parsnip into bite-sized chunks. Cut beetroot into 1cm chunks. Thickly slice leek.
• Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, combine lamb mince, fine breadcrumbs, the egg and Aussie spice blend in a medium bowl. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add honey and gently toss to coat.
• Meanwhile, slice lemon into wedges. • Add a generous squeeze of lemon juice to the tray with the veggies and toss to combine. • In a small bowl, combine mayonnaise (see ingredients) and chargrilled capsicum relish. Season to taste.
Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the salad.
• Divide lemony roast veggie toss and lamb meatballs between plates. Drizzle meatballs with capsicum relish mayonnaise. • Tear over parsley (see ingredients) and serve with any remaining lemon wedges. Enjoy!