Middle Eastern Beef Meatballs
with Veggie Mash & Chilli Flakes
Meatballs, mash and veggies are a three-way combo favourite and we’re here to make some improvements on it. Like adding a Middle Eastern seasoning to the meatballs and a tomatoey sauce on top. Mash potato gets an upgrade with the addition of turnip thrown into the mix and garnish with a pinch of chilli flakes if you want an extra kick to your classic meal.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
potato
1
white turnip
1 sachet
Chicken-Style Stock Powder
1 packet
beef mince
1 packet
tomato paste
1 pinch
chilli flakes
1
carrot
1 bag
baby spinach leaves
2 clove
garlic
1 sachet
Middle Eastern Seasoning
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
½ cup
water
1 pinch
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and white turnip and cut into large chunks. Thinly slice carrot into half-moons. Roughly chop baby spinach leaves. Finely chop garlic.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Cook potato and turnip in the boiling water until easily pierced with a fork, 16-18 minutes. Drain and return to the pan. • Add chicken-style stock powder and 1/2 the butter. Mash until smooth. Cover to keep warm.
• In a medium bowl, combine beef mince, Middle Eastern seasoning and garlic. • Using damp hands, roll heaped spoonfuls of 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 carrot until tender, 4-5 minutes. • Add baby spinach and cook until tender and slightly wilted, 1-2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned 3-4 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium, then add tomato paste and cook until fragrant, 1 minute. • Add the water, remaining butter and a pinch of brown sugar. Stir to combine and cook until slightly thickened, 1-2 minutes. Season to taste.
• Divide turnip mash between plates. • Top with veggies and Middle Eastern lamb meatballs. • Spoon over sauce and garnish with a pinch of chilli flakes (if using). Enjoy!