Garlicky Venison & Beef Meatballs
with Zesty Pumpkin-Veggie Toss & Dill-Parsley Mayo
Tonight’s meatballs are extra special, with venison and beef mince! Seasoned with our garlic and herb blend and pan-fried until golden brown and delicious, they pack a punch with flavour. Serve them up with a zesty mix of veg and some creamy herb mayo for the perfect easy dinner.
This recipe is under 650kcal per serving and under 40g 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
Ingredients
1
Beetroot
1
Parsnip
1
Courgette
1
Peeled Pumpkin Pieces
1
Leek
1
Garlic & Herb Seasoning
1
Fine Breadcrumbs
(Contains Gluten; May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
Venison & Beef Mince
1
baby leaves
1
Lemon Pepper Seasoning
1
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
peeled pumpkin pieces
Not included in your delivery
1
olive oil
1
egg
(Contains Egg; )
1
balsamic vinegar
Nutrition Values
Instructions
• Preheat the oven to 220°C/200°C fan-forced. Cut beetroot into 1cm chunks. Cut parsnip and courgette into bite size chunks. Slice the leek. • Place beetroot, parsnip, courgette and leek on a lined oven tray. Drizzle with olive oil, sprinkle with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat the oven to 220°C/200°C fan-forced. Cut beetroot into 1cm chunks. Cut parsnip and courgette into bite size chunks. Slice the leek. • Place beetroot, parsnip, courgette, peeled pumpkin pieces and leek on a lined oven tray. Drizzle with olive oil, sprinkle with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
• Meanwhile, in a medium bowl, add beef & venison mince, garlic & herb seasoning, fine breadcrumbs, egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate and repeat with the remaining mixture. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook meatballs until browned and cooked through, 8-10 minutes.
TIP: Don’t worry if your meatballs get a little charred during cooking - it adds to the flavour! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• To the roasted veggies add baby spinach leaves, lemon pepper spice blend (see ingredients) and a drizzle of balsamic vinegar. Season with salt and pepper. Gently toss to combine.
• Divide venison and beef meatballs and zesty veggie toss between plates. • Top meatballs with the dill & parsley mayo. Enjoy!