BBQ Beef & Pork Meatballs
with Chive Mixed Veggie Mash & Garden Salad
- Gluten(Wheat)
- Eggs
- Almond
- Traces of Cashew
- May contain traces of allergens
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
How many meatballs are too many? The answer is you can never have enough of these herb-infused beef and pork meatballs covered in our punchy BBQ sauce. A cauliflower and potato mash balances the whole dish out for you to enjoy until your appetite is content. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Unfortunately, this week's tomato was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
potato
1 portion
cauliflower
3 clove
garlic
1 bag
chives
1
carrot
1
cucumber
1 packet
beef & pork mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 bag
Mixed Salad Leaves
1 sachet
Aussie Spice Blend
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain, then return veggies to the pan. Mash until smooth and season to taste. Cover to keep warm.
Little cooks: Get those muscles working and help mash the veggies!
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, finely chop garlic and chives. Grate the carrot. Roughly chop cucumber.
• In a medium bowl, combine beef & pork mince, fine breadcrumbs, the egg, Aussie spice blend, garlic and a pinch of salt. • 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 generous 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). • In the last minute of cook time, add BBQ sauce and toss until coated.
• While the meatballs are cooking, combine carrot, cucumber, mixed salad leaves and a drizzle of vinegar and olive oil in a large bowl. • Season with salt and pepper, then toss to combine.
• Stir chives through mash. • Divide chive mixed veggie mash and garden salad between plates. • Top with BBQ beef and pork meatballs to serve. Enjoy!
Little cooks: Take the lead and stir the chives through the mash!
