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!
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
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
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.
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.
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).
While the meatballs are cooking, roughly chop salad leaves and cucumber.
In a medium bowl, combine slaw mix, salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.
Divide BBQ pork meatballs, carrot fries and cucumber slaw between plates. Serve with smokey aioli.