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BBQ-Glazed Lamb Meatballs
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BBQ-Glazed Lamb Meatballs

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.

Tags:
Under 650kcal
Under 40g carbs
Over 30g protein
Allergens:
Almond
Egg
Soy

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
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)2154 kJ
Fat29.9 g
of which saturates5.2 g
Carbohydrate28.6 g
of which sugars23.3 g
Dietary Fibre11.1 g
Protein31.6 g
Sodium1170 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

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

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

6
6

• 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!