Enchilada-Glazed Beef Meatballs

Name: Enchilada-Glazed Beef Meatballs with Garlic-Spinach Rice & Charred Corn Salsa
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Enchilada Sauce; 1 Tomato; 1 tin Sweetcorn; 250 g Beef Mince; 1 packet Sour Cream; 1 packet baby leaves; 1 packet Basmati Rice; 1 sachet Louisiana Spice Blend; 1 packet Fine Breadcrumbs

with Garlic-Spinach Rice & Charred Corn Salsa

Get up to $175 off

Allergens:

Milk

•Gluten

•Wheat

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Enchilada Sauce

Tomato

1 tin

Sweetcorn

250 g

Beef Mince

1 packet

Sour Cream

(Contains: Milk; )

1 packet

baby leaves

1 packet

Basmati Rice

1 sachet

Louisiana Spice Blend

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

Nutrition Values

Calories781 kcal

Energy (kJ)3270 kJ

Fat26.2 g

of which saturates13.6 g

Carbohydrate92.5 g

of which sugars15.4 g

Dietary Fibre3.1 g

Protein40.1 g

Cholesterol50.8 mg

Sodium1700 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.

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat butter (for the rice) with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, drain sweetcorn. Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside. • In a small bowl, combine the brown sugar, enchilada sauce and a splash of water. Set aside.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Custom Recipe: If you've swapped to beef mince, combine beef mince in the same way as above.

Custom Recipe: Cook beef meatballs in the same way as above.

• Meanwhile, roughly chop tomato and baby spinach leaves. • Add tomato and a drizzle of white wine vinegar and olive oil to the charred corn. Toss to combine and season to taste.

• Stir spinach through the rice. • Divide garlic and spinach rice between bowls. Top with enchilada-glazed meatballs. • Spoon over any remaining glaze from the pan. • Top with charred corn salsa and sour cream to serve. Enjoy!