Beef Meatballs & Garden Salad
with Creamy Pesto Dressing & Onion Chutney
For beef meatballs with some Mediterranean vibes, lace them with our rich herb seasoning. Then add an extra layer of flavour by coating them in our onion chutney before serving over a simple and textural salad to balance out the richness. Don't forget the drizzle of creamy pesto dressing to tie everything together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Herb & Mushroom Seasoning
250 g
Beef Mince
1 packet
Apricot Sauce
1
Cucumber
1
White Turnip
2
Garlic
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Cherry Tomatoes
Nutrition Values
Cooking Steps
• Finely chop garlic. • Thinly slice cucumber, white turnip (see ingredients) and tomato.
• In a medium bowl, combine beef mince, herb & mushroom seasoning, fine breadcrumbs (see ingredients), the egg, garlic and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mince mixture into small meatballs (4-5 per person). Transfer to a plate.
• Set your air fryer to 200°C. • Place meatballs into the air fryer basket and cook until cooked through, 8-10 minutes (cook in batches if your basket is getting crowded). Transfer to a bowl, then dollop over onion chutney and toss to coat. TIP: No air fryer? Heat a large frying pan over high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if necessary). Remove from heat, then add onion chutney and a splash of water. Toss meatballs to coat. Set aside.
• In a large bowl, combine mixed salad leaves, cucumber, turnip, tomato and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide garden salad between plates. • Top with beef meatballs, then spoon over any remaining glaze. • Drizzle with creamy pesto dressing to serve. Enjoy!
