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BBQ-Glazed Lamb Meatballs

BBQ-Glazed Lamb Meatballs

with Roasted Veggie Toss & Dill-Parsley Mayo

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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.

Tags:Under 30g carbsUnder 650kcal
Allergens:Tree NutsEggs

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 clove

garlic

1

carrot

1

parsnip

1

beetroot

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

lamb mince

1 sachet

All-American spice blend

1 packet

BBQ sauce

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(ContainsEggs)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2032 kJ
Fat27.3 g
of which saturates4.6 g
Carbohydrate29.4 g
of which sugars21.1 g
Dietary Fibre5.2 g
Protein31.2 g
Sodium1126 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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

6

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.