BBQ-Glazed Lamb Meatballs
with Roast Veggie Toss & Dill-Parsley Mayo
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 40g 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
Ingredients
1 clove
garlic
1
carrot
1
white turnip
1
parsnip
1
beetroot
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
lamb mince
1 packet
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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 lamb mince, garlic and All-American spice blend. • Using damp hands, roll heaped spoonfuls of lamb 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 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 lamb meatballs between plates. • Spoon over any remaining glaze from the pan. • Sprinkle over toasted almonds. Serve with a dollop of dill & parsley mayonnaise. Enjoy!