BBQ-Glazed Beef Meatballs

Name: BBQ-Glazed Beef Meatballs with Parsnip-Potato Mash & Charred Corn Slaw
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 Garlic; 250 g Beef Mince; 1 tin Sweetcorn; 1 packet Fine Breadcrumbs; 1 packet Slaw Mix; 1 packet BBQ Sauce; 2 packet Potato; 1 packet Baby Leaves; 1 Parsnip; 1 sachet Kiwi Spice Blend

with Parsnip-Potato Mash & Charred Corn Slaw

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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 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.

Tags:

Air Fryer Friendly

•Kid Friendly

•Calorie Smart

•Dietitian Approved

•High Protein

Allergens:

Gluten

•Wheat

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

Garlic

250 g

Beef Mince

1 tin

Sweetcorn

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

Parsnip

1 sachet

Kiwi Spice Blend

Nutrition Values

Calories506 kcal

Energy (kJ)2120 kJ

Fat20.9 g

of which saturates8.1 g

Carbohydrate41 g

of which sugars16.8 g

Dietary Fibre5.9 g

Protein34.6 g

Cholesterol50.8 mg

Sodium866 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

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

• Bring a medium saucepan of salted water to the boil. • Peel potato and parsnip, then cut both 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! Little cooks: Get those muscles working and help mash the veggies!

• Meanwhile, drain sweetcorn. Roughly chop baby leaves. • 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 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 glaze into air fryer basket and cook until cooked through, 8-10 minutes. Cook in batches if needed. TIP: If you don't have an 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, add slaw mix, baby leaves and a drizzle of white wine vinegar and olive oil to the bowl of charred corn. • Season and toss to coat.