BBQ-Glazed Beef Meatballs

Name: BBQ-Glazed Beef Meatballs with Roast Veggie Toss & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 clove garlic; 1 carrot; 1 white turnip; 1 parsnip; 1 beetroot; 1 packet flaked almonds; 1 packet beef mince; 1 packet baby spinach leaves; drizzle white wine vinegar; 1 packet Dill & Parsley Mayonnaise; 1 sachet All-American Spice Blend; 1 packet BBQ sauce

with Roast Veggie Toss & Dill-Parsley Mayo

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These beef meatballs are bursting with the tried and true flavour of our American spice blend and tangy BBQ sauce. On the side, we've got a bright, oven-baked veggie toss and a herby mayo for a splendid (and low-carb) finish.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Almond

•Eggs

•Soy

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 Time

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

carrot

white turnip

parsnip

beetroot

1 packet

flaked almonds

1 packet

beef mince

1 packet

baby spinach leaves

1 packet

Dill & Parsley Mayonnaise

1 sachet

All-American Spice Blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2597 kJ

Fat39 g

of which saturates10.2 g

Carbohydrate28.6 g

of which sugars23.3 g

Dietary Fibre11.1 g

Protein34.7 g

Sodium1151 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Cut carrot, white turnip and parsnip into bite-sized chunks. Cut beetroot into 1cm chunks. • Place carrot, turnip, parsnip and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• While veggies are roasting, heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. • Transfer to a small bowl.

• In a large bowl, combine beef mince, garlic and All-American spice blend. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• When the veggies have 10 minutes cook time remaining, return frying pan to medium-high heat with a generous drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. • Drain and wipe out the pan. Return meatballs to the pan, then add BBQ sauce and toss meatballs to coat.

• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies and gently toss to combine.

• Divide roast veggie toss and BBQ-glazed beef meatballs between plates. • Spoon over any remaining glaze from the pan. • Sprinkle over toasted almonds. Serve with dill & parsley mayonnaise. Enjoy!