Garlicky Venison & Beef Meatballs

Name: Garlicky Venison & Beef Meatballs with Zesty Pumpkin-Veggie Toss & Dill-Parsley Mayo
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Dill & Parsley Mayonnaise; 1 packet Peeled Pumpkin Pieces; 250 g Venison & Beef Mince; 1 packet Fine Breadcrumbs; 1 packet baby leaves; 1 sachet Lemon Pepper Seasoning; 1 Courgette; 1 Leek; 1 Parsnip; 1 Beetroot

with Zesty Pumpkin-Veggie Toss & Dill-Parsley Mayo

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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.

Tags:

High Protein

Allergens:

Eggs

•Soy

•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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

Peeled Pumpkin Pieces

250 g

Venison & Beef Mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

1 packet

baby leaves

1 sachet

Lemon Pepper Seasoning

Courgette

Leek

Parsnip

Beetroot

Nutrition Values

Calories640 kcal

Energy (kJ)2680 kJ

Fat37.9 g

of which saturates10.4 g

Carbohydrate36 g

of which sugars21.1 g

Dietary Fibre7.7 g

Protein35.1 g

Sodium945 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 Paper

Cooking Steps

• 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!

• 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.