HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBalsamic Cherry Glazed Beef Meatballs
topBanner
Balsamic Cherry-Glazed Beef Meatballs

Balsamic Cherry-Glazed Beef Meatballs

with Roast Pumpkin & Rocket Toss

Read more

Oh, happy days! With a heavenly combination of colourful roast pumpkin toss and a sticky-sweet cherry glaze slathered over beef meatballs, this is a modern and delicious union that will be happily devoured by all.

This recipe is under 650kcal per serving.

Tags:Dietitian approvedUnder 650kcal
Allergens:GlutenEggs

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled pumpkin pieces

1 clove

tomato

1

cucumber

1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

cherry sauce

1 bag

salad leaves

2 clove

garlic

Not included in your delivery

1

olive oil

1

egg

(ContainsEggs)

½ tbs

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2217 kJ
Fat20.5 g
of which saturates7.8 g
Carbohydrate37.3 g
of which sugars22.6 g
Dietary Fibre5.3 g
Protein38.4 g
Sodium213 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

2

While the pumpkin is roasting, finely chop the garlic. Roughly chop the tomato and cucumber.

3

In a medium bowl, combine the beef mince, fine breadcrumbs, the egg, garlic and a generous pinch of salt. Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

4

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Remove the pan from heat, then add the cherry sauce, balsamic vinegar and a splash of water and toss until the meatballs are well coated, 30 seconds.

TIP: Add a splash more water if the glaze looks too thick.

5

While the meatballs are cooking, combine a drizzle of balsamic vinegar and olive oil in a large bowl. Season with salt and pepper. Add the tomato, cucumber, spinach & rocket mix and roasted pumpkin to the dressing. Toss to combine.

6

Divide the roast pumpkin and rocket toss between plates. Serve with the balsamic and cherry-glazed beef meatballs, spooning over any remaining glaze from the pan.