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.
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
peeled pumpkin pieces
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
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.
While the pumpkin is roasting, finely chop the garlic. Roughly chop the tomato and cucumber.
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.
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.
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.
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.