Slow-Cooked Beef & Apple Meatball Risoni Bake
with Lemony Salad
We know you’ve probably had your fair share of beef meatballs, but have you had them with juicy apple rolled into the mixture? Trust us, you’re going to love it, especially in a cheesy and herb-infused risoni, baked and warmed to be eaten as soon as it comes out of the oven.
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
leek
1
carrot
½
lemon
½
apple
1 packet
beef 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 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
½ bottle
cream
(Contains Milk; )
1 bag
salad leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
1
egg
(Contains Egg; )
½ tbs
plain flour
(Contains Gluten; )
1.5 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. • Thinly slice leek. Finely chop carrot. Zest lemon to get a pinch, then slice into wedges. Grate apple (see ingredients) and squeeze out any excess moisture using a paper towel. • In a medium bowl, combine beef mince, fine breadcrumbs, the egg, garlic & herb seasoning, grated apple and a pinch of salt. Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person) Transfer to a plate.
• In a large ovenproof pot, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned, 3-4 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The meatballs will finish cooking in step 3!
• Return the pot to medium-high heat with a drizzle of olive oil. Cook leek and carrot, stirring, until slightly softened, 2-3 minutes. • Add the plain flour and cook for 1 minute. Stir in chicken-style stock powder and the water. Season generously and bring to the boil. • Return meatballs to the pot. Cover with lid or tightly with foil and bake for 25 minutes.
TIP: If you don't have an ovenproof pot, transfer mixture to a baking dish instead!
• Remove lid or foil from the pot, then add risoni and stir to combine. • Re-cover with lid or tightly with foil and bake until liquid has absorbed, 25-30 minutes.
• Remove pot from the oven. Stir in cream (see ingredients), the butter, lemon zest and a squeeze of lemon juice. Season to taste and set aside, uncovered, to rest for 5 minutes. • Meanwhile, combine salad leaves, a squeeze of lemon juice and a drizzle of olive oil in a medium bowl. Season to taste.
TIP: Add a splash of water if the sauce looks too thick.
TIP: Resting the dish ensures risoni is extra creamy!
• Divide slow-cooked creamy pork and apple meatball risoni bake between bowls. • Sprinkle with grated Parmesan cheese. • Serve with lemony salad and remaining lemon wedges. Enjoy!