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 All-American spice blend, 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.
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
baby spinach leaves
shredded Cheddar cheese(ContainsMilk)
All-American spice blend
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the 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 the garlic. In a medium bowl, combine the pork mince, shredded Cheddar cheese, garlic and All-American 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 large frying pan over a medium-high heat with a generous drizzle of olive oil. Cook the 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 the baby spinach leaves and cucumber.
In a second medium bowl, combine the slaw mix, baby spinach, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.
Divide the cheesy pork meatballs, carrot fries and cucumber slaw between plates. Serve with the smokey aioli.