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BBQ Pork Meatballs & Carrot Fries

BBQ Pork Meatballs & Carrot Fries

with Cheddar, Cucumber Slaw & Smokey Aioli

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We got inspired by our American friends and their use of smokey, sweet and spiced flavours in Southwestern meals. That’s why these meatballs are flavoured with our barbecue seasoning, then served with crunchy slaw and carrot fries for a new, low-carb take on dinner that will quickly become an instant classic.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 30g carbsUnder 650kcal
Allergens:EggsMilk

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

2

carrot

1 packet

pork mince

1 sachet

barbecue seasoning

1 bag

salad leaves

1

cucumber

1 bag

slaw mix

1 packet

smokey aioli

(ContainsEggs)

2 clove

garlic

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2473 kJ
Fat44 g
of which saturates12.6 g
Carbohydrate22.2 g
of which sugars11.3 g
Dietary Fibre9.5 g
Protein34 g
Sodium1283 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 oven to 240°C/220°C fan-forced. Cut carrot into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

2

While the fries are baking, finely chop garlic. In a medium bowl, combine pork mince, shredded Cheddar cheese, garlic and barbecue spice blend. Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

3

When the fries have 10 minutes cook time remaining, heat a generous drizzle of olive oil in a large frying pan over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).

4

While the meatballs are cooking, roughly chop salad leaves and cucumber.

5

In a medium bowl, combine slaw mix, salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.

6

Divide BBQ pork meatballs, carrot fries and cucumber slaw between plates. Serve with smokey aioli.