Oven-Baked Beef Meatballs
with Roast Veggie Couscous & Herbs
The trick to super tender meatballs? Baking them of course! It allows for plenty of moisture and flavour to stay in your meatballs where they belong. Veggie-loaded couscous and aromatic herbs add an indulgent touch to this nourishing dish.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 packet
beef mince
1 sachet
Garlic & Herb Seasoning
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
carrot
1
leek
1 packet
couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1 bag
salad leaves
1 packet
tomato sugo
1 bag
herbs
½ sachet
Italian Herbs
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
¾ cup
boiling water
¼ cup
water
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs and the egg. Season with salt and pepper. • Using damp hands, take heaped spoonfuls of beef mixture and shape into small meatballs (4-5 per person). Transfer meatballs to a baking dish, then drizzle with olive oil and bake until golden, 15-20 minutes.
• While the meatballs are baking, roughly chop carrot into bite-sized chunks. Slice leek into thick rounds. Place veggies on a lined oven tray. • Drizzle with olive oil, season and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, boil the kettle. • When the veggies have 10 minutes cook time remaining, place couscous in a medium heatproof bowl, then sprinkle over vegetable stock powder. Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork, then stir through salad leaves.
• Remove meatballs from the oven, then stir through tomato sugo, Italian herbs (see ingredients), the water and a drizzle of balsamic vinegar. • Return meatballs to the oven and bake until sauce is slightly thickened, 5-8 minutes. • When the veggies are done, add them to the couscous and stir to combine. Season to taste.
• Divide roast veggie couscous between bowls. • Top with oven-baked beef meatballs and spoon over sauce. • Tear over herbs to serve.