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 sauce as a glaze for the beef and pork meatballs. The smokey specialised Kiwi flavours will sing in the pan. The surprises don’t stop there because we’re making a veggie mash with parsnip and potato, a one-up from the beloved mash potato.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
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
Utensils
Cooking Steps
• 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!
• 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.
• 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!
• 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 BBQ sauce and a splash of water, tossing
meatballs to coat.
• While the meatballs are cooking, to the bowl
with charred corn, add slaw mix, baby leaves,
spring onion and a drizzle of white wine
vinegar and olive oil.
• Season with salt and pepper and toss to coat.
Little cooks: Take the lead and help toss the slaw!
• Divide parsnip-potato mash and charred corn
slaw between bowls.
• Top with BBQ-glazed beef and pork meatballs to
serve. Enjoy
