Beef Meatballs & Mumbai Tomato Sauce
with Brown Rice & Herby Yoghurt
Beef meatballs become super scrumptious when coated in a tomato based sauce, mildly spiced and all on top of a helping of brown rice, tossed through with salad leaves. A cooling yoghurt soothes everything and brings this delicious dish to perfection.
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
Ingredients
1 packet
brown rice
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
cucumber
1
tomato
1 bag
herbs
1 packet
tomato paste
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Mumbai Spice Blend
1 bag
salad leaves
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
1 tsp
brown sugar
3 cup
water (for the rice)
⅓ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• In a medium saucepan, bring brown rice and water (for the rice) to the boil over high heat. • Reduce heat to medium and simmer, uncovered, until rice is soft, 25-30 minutes. Drain and return to saucepan. Season to taste.
• Meanwhile, combine beef mince, fine breadcrumbs, 1/2 the garlic paste and a good pinch of salt and pepper in a medium bowl. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
TIP: The garlic paste helps to bind the meatballs!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The meatballs will char slightly in the pan, this adds to the flavour!
• While the meatballs are cooking, roughly chop cucumber, tomato and herbs. • In a second medium bowl, combine cucumber, 1/2 the salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste and set aside. • In a small bowl, combine Greek-style yoghurt (reserving a dollop for the sauce) and herbs. Set aside.
• Wipe out the frying pan, then return to medium-low heat with a drizzle of olive oil. Cook tomato with a splash of water until softened, 2-3 minutes. • Add Mumbai spice blend, tomato paste and remaining garlic paste and cook until fragrant, 1 minute. • Stir in water (for the sauce) and the brown sugar. Remove from heat, then stir through meatballs and reserved yoghurt, tossing to coat. Season to taste.
• Stir remaining salad leaves through brown rice. • Divide brown rice between bowls. Top with beef meatballs. • Spoon remaining Mumbai tomato sauce over meatballs. • Serve with cucumber salsa and herby yoghurt. Enjoy!
