Chimichurri Beef Rissoles

Name: Chimichurri Beef Rissoles with Roast Veggie Toss & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 1 white turnip; 1 packet peeled pumpkin pieces; 1 packet flaked almonds; 1 packet beef mince; 1 sachet Chimichurri Seasoning; ½ tbs plain flour; 1 tsp honey; 1 sachet Zesty Chilli Salt; 1 bag baby spinach leaves; 1 carrot; 2 clove garlic; 1 packet Greek-Style Yoghurt

with Roast Veggie Toss & Yoghurt

Get up to $175 off

Colour is popping in this bowl of lovely veggies, roasted to a delectable texture and topped with chimichurri beef meatballs. These tasty balls are tossed through with the toasted almonds and roasted veggies to create a hearty dinner. Everyone will be demanding seconds!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Under 30g carbs

•Over 30g protein

Allergens:

Almond

•Gluten

•Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

white turnip

1 packet

peeled pumpkin pieces

1 packet

flaked almonds

(Contains: Almond; )

1 packet

beef mince

1 sachet

Chimichurri Seasoning

1 sachet

Zesty Chilli Salt

1 bag

baby spinach leaves

carrot

2 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

½ tbs

plain flour

(Contains: Gluten; )

1 tsp

honey

Nutrition Values

Energy (kJ)1970 kJ

Fat23.4 g

of which saturates10 g

Carbohydrate21.9 g

of which sugars14.9 g

Dietary Fibre5.2 g

Protein37.4 g

Sodium644 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip into bite-sized chunks. Finely chop garlic.

• Place peeled pumpkin pieces, carrot and turnip on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

• In a medium bowl, combine beef mince, chimichurri seasoning, garlic, the plain flour and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add the honey and turn to coat. Transfer to a plate and cover to keep warm.