BBQ-Glazed Double Beef & Pork Meatballs

Name: BBQ-Glazed Double Beef & Pork Meatballs with Parsnip-Potato Mash & Charred Corn Slaw
Total time: 30 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 tin Sweetcorn; 500 g Beef & Pork Mince; 1 packet Fine Breadcrumbs; 1 packet Slaw Mix; 1 packet BBQ Sauce; 2 packet Potato; 1 packet Baby Leaves; 2 Garlic; 1 Parsnip; 1 sachet Kiwi Spice Blend; 1 Spring Onion; 1 drizzle olive oil; 2 tbs milk; 1 piece egg; 1 drizzle white wine vinegar

with Parsnip-Potato Mash & Charred Corn Slaw

Get up to $175 off

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.

Tags:

Air Fryer Friendly

•Kid Friendly

•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

500 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

Garlic

Parsnip

1 sachet

Kiwi Spice Blend

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

Calories861 kcal

Energy (kJ)3600 kJ

Fat48.7 g

of which saturates16 g

Carbohydrate41.8 g

of which sugars17.4 g

Dietary Fibre6.4 g

Protein64.1 g

Cholesterol0 mg

Sodium993 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 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 barbecue sauce and a splash of water, tossing meatballs to coat.

• 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.