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BBQ-Glazed Beef & Pork Meatballs
BBQ-Glazed Beef & Pork Meatballs

BBQ-Glazed Beef & Pork Meatballs

with Parsnip-Potato Mash & Charred Corn Slaw

A classic BBQ sauce is a wonderful topping to add, but we’re being a bit tricky tonight. Surprise everyone by using the BBQ sauceas a glaze for the beef and pork meatballs. The smokey specialised Kiwi flavours will sing in the pan. The surprises don’t stopthere because we’re making a veggie mash with parsnip and potato, a one-up from the beloved mash potato.

Tags:
Dietitian Approved
High Protein
Allergens:
Gluten
Wheat
Milk
Eggs

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

Total30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

250 g

Beef & Pork Mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

1 packet

Slaw Mix

1 packet

BBQ Sauce

(May be present: Sesame, Fish, Eggs, Soy, Milk. )

2 packet

Potato

1 packet

baby leaves

2

Garlic

1

Parsnip

1 sachet

Kiwi Spice Blend

1

baby kale

1

Spring Onion

Not included in your delivery

1 drizzle

olive oil

2 tbs

milk

(Contains: Milk; )

1 piece

egg

(Contains: Eggs; )

1 drizzle

white wine vinegar

Nutrition Values

Calories587 kcal
Energy (kJ)2460 kJ
Fat29.6 g
of which saturates8.5 g
Carbohydrate42.2 g
of which sugars17.7 g
Dietary Fibre7.3 g
Protein37.6 g
Sodium939 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Make the veggie mash
1

• Bring a medium saucepan of salted water to the boil. • Peel potato and parsnip, then cut into small chunks. Peel garlic cloves. • Cook potato, parsnip and garlic cloves in the boiling water until easily pierced with a fork, 10-15 minutes. Drain. • Return veggies and garlic to pan, then add the milk and a drizzle of olive oil. Season with salt and mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the veggies unpeeled!

Get prepped
2

• Meanwhile, drain sweetcorn. • Roughly chop baby leaves. • Thinly slice spring onion. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are popping out.

Make the meatballs
3

• In a medium bowl, combine beef & pork mince, fine breadcrumbs, Kiwi spice blend, the egg and a pinch of salt and pepper. • 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!

Cook the meatballs
4

• Set your air fryer to 200°C. • Place meatballs and BBQ sauce into the air fryer basket and cook until cooked through, 8-10 minutes. Cook in batches if needed. TIP: No air fryer? Return frying pan to medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Remove from heat, then add barbecue sauce and a splash of water, tossing meatballs to coat.

Toss the slaw
5

• While the meatballs are cooking, to the bowl with the charred corn, add slaw mix, baby leaves, spring onion and a drizzle of white wine vinegar and olive oil. • Season and toss to coat.

Serve up
6

• Divide parsnip-potato mash and charred corn slaw between bowls. • Top with BBQ-glazed beef and pork meatballs to serve. Enjoy!