Beef Meatballs & Cherry Tomato 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.
We've replaced the white turnip in this recipe with parsnip due to local ingredient availability. It'll be just as delicious, just follow your recipe card!
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
Onion Chutney
(Contains: Sulphites; )
1
Cucumber
1
Parsnip
2
Garlic
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1
Campari Vine Tomatoes
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic.
• Thinly slice cucumber and parsnip (see ingredients).
• Halve snacking tomatoes (see ingredients).
• 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, tomatoes
and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide cherry tomato salad between bowls.
• Top with beef meatballs, then spoon over any remaining glaze.
• Drizzle with creamy pesto dressing and tear over parsley to serve. Enjoy
