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Chipotle Beef Meatballs & Brown Rice
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Chipotle Beef Meatballs & Brown Rice

Chipotle Beef Meatballs & Brown Rice

with Caramelised Onion, Cucumber Salsa & Yoghurt

Meatballs and brown rice, what a bowl of fun! Roll the meatballs up with a chipotle sauce and cook them to perfection. The brown rice provides an extra burst of flavour to the meal and cooled down with a cucumber salsa, this dish is full of entertainment for your tastebuds.

Tags:
Over 30g protein
Allergens:
Gluten
Egg
Milk

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

Total Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

1

cucumber

1 bag

baby spinach leaves

1

onion

2

radish

1 packet

beef mince

1 packet

fine breadcrumbs

(Contains Gluten; May be present Peanuts, Tree Nuts, Sesame, milk, Soy. )

1 sachet

Mexican Fiesta spice blend

1 sachet

zesty chilli salt

1 packet

mild chipotle sauce

1 packet

Greek-style yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

1 tbs

balsamic vinegar

1 tsp

brown sugar

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3227 kJ
Fat31.6 g
of which saturates11.2 g
Carbohydrate75.2 g
of which sugars11.6 g
Protein44.3 g
Sodium1003 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

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil, over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain rice and return to the saucepan.

2
2

• Meanwhile, finely chop cucumber and baby spinach leaves. Thinly slice onion and radish. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine beef mince, fine breadcrumbs, the egg, Mexican Fiesta spice blend and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Transfer caramelised onion to the brown rice along with zesty chilli salt. Toss to combine. Season generously with salt and pepper.

4
4

• Wash and dry the frying pan, then return to medium-high heat with a generous drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add mild chipotle sauce and a splash of water, tossing meatballs to coat.

5
5

• In a second medium bowl, combine radish, cucumber, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.

6
6

• Divide caramelised onion brown rice between bowls. • Top with chipotle beef meatballs and cucumber salsa. • Dollop with Greek-style yoghurt to serve. Enjoy!