These lamb 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 30g carbohydrates per serving.
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
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
All-American spice blend
baby spinach leaves
dill & parsley mayonnaise(ContainsEggs)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Cut the carrot and parsnip into bite-sized chunks. Cut the beetroot into small chunks. Place the carrot, parsnip and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Toast the flaked almonds until golden, 2-3 minutes. Transfer to a bowl.
In a large bowl, combine the lamb mince, garlic and All-American spice blend. Using damp hands, roll heaped spoonfuls of the lamb mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. Discard the residual fat and wipe out the pan. Return the meatballs to the pan, then add the BBQ sauce and toss to coat.
Add the baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies and gently toss to combine.
Divide the roasted veggie toss and BBQ-glazed lamb meatballs between plates. Spoon over any remaining glaze from the pan. Sprinkle over the toasted almonds. Serve with the dill & parsley mayonnaise.