Mumbai Pork Meatballs & Bombay Veggie Toss
with Garlic Yoghurt & Flaked Almonds
It may not look like there’s much to this bowl but you’ll be surprised by the depth of flavour in the pork meatballs, like the mouth watering spices for both the meatballs and roasted veggies. There’s even garlic aromas in the yoghurt, perfect for drizzling over.
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
carrot
1 portion
cauliflower
1 sachet
curry powder
1 packet
flaked almonds
(Contains Almond; )
3 clove
garlic
1 packet
pork mince
1 sachet
Mumbai 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
Greek-Style Yoghurt
(Contains Milk; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Chop cauliflower (including stalk!) into small florets. • Place veggies on a lined oven tray. Drizzle with olive oil, then sprinkle over curry powder and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. In the last 5 minutes, add flaked almonds to one side of the tray and roast until golden. Transfer almonds to a bowl after toasting.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, Mumbai spice blend, fine breadcrumbs, the egg, half the garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork 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 remaining garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and stir to combine. Season to taste and set aside.
• Return pan to medium-high heat with a drizzle of olive oil. Cook pork meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat. Add the honey and turn meatballs to coat.
• Add baby spinach leaves and a drizzle of white wine vinegar to the roast veggies. Season and toss to combine.
• Divide Bombay roast veggie toss between bowls. • Top with Mumbai pork meatballs and garlic yoghurt. • Sprinkle over toasted almonds to serve. Enjoy!