Onion Chutney Beef & Pork Meatballs
with Veggie Mash & Pear Salad
A caramelised onion chutney is a wonderful topping to add, but we’re being a bit tricky tonight. Surprise everyone by rolling it into the meatballs when you combine all the ingredients and flavours together to create plump balls of deliciousness. The surprises don’t stop there though, we’re making a veggie smash with carrot and potato, a one-up from the beloved mash potato. Magical!
This recipe is under 650kcal per serving.
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
pear
1 packet
beef & pork 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 packet
Onion Chutney
(Contains Sulphites; )
1 bag
spinach & rocket mix
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and carrot, then cut both into small chunks. Thinly slice pear into wedges.
TIP: Save time and get more fibre by leaving the potato and carrot unpeeled!
• Cook potato and carrot in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain, then return to saucepan. • Drizzle with olive oil and season generously with salt. Mash until smooth, then cover to keep warm.
Little cooks: Get those muscles working and help mash the veggies!
• Meanwhile, combine beef & pork mince, the egg, fine breadcrumbs, Aussie spice blend and a pinch of salt and pepper in a medium bowl. • Using damp hands, roll heaped spoonfuls of mince 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!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove from heat, then add onion chutney and a splash of water, tossing to coat.
TIP: For best results, drain the oil from the pan before cooking the glaze. TIP: Reduce heat to medium, if meatballs are becoming too charred.
• While the meatballs are cooking, in a second medium bowl, combine spinach & rocket mix, pear and a drizzle of vinegar and olive oil. Season.
• Divide veggie mash and pear salad between plates. Top with onion chutney beef and pork meatballs. Enjoy!