Herby Beef Meatballs & Garden Salad
with Creamy Pesto Dressing & Onion Chutney
For beef meatballs with some Mediterranean vibes, lace them with our rich herb seasoning. Then add an extra layer of flavour by coating them in our onion chutney before serving over a simple and textural salad to balance out the richness. Don't forget the drizzle of creamy pesto dressing to tie everything together.
This recipe is under 650kcal per serving and under 40g 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
2 clove
garlic
1
cucumber
½
white turnip
1
tomato
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 packet
Onion Chutney
(Contains Sulphites; )
1 packet
Mixed Salad Leaves
1 packet
Creamy Pesto Dressing
(Contains Soy; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • Thinly slice cucumber, white turnip (see ingredients) and tomato.
• In a medium bowl, combine beef mince, herb & mushroom seasoning, fine breadcrumbs (see ingredients), the egg, garlic and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mince mixture into small meatballs (4-5 per person). Transfer to a plate.
• Set air fryer to 200°C. • Place meatballs into the air fryer basket and cook until cooked through, 8-10 minutes (cook in batches if your basket is getting crowded). • Transfer to a bowl, then dollop over onion chutney and toss to coat.
TIP: No air fryer? Heat a large frying pan over high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if necessary). Remove from heat, then add onion chutney and a splash of water. Toss meatballs to coat. Set aside.
• In a large bowl, combine mixed salad leaves, cucumber, turnip, tomato and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide garden salad between bowls. • Top with herby beef meatballs, then spoon over any remaining glaze. • Drizzle with creamy pesto dressing to serve. Enjoy!