Apricot-Glazed Beef Meatballs
with Potato Fries & Carrot Slaw- Gluten(Wheat)
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Your favourite plump little orange fruit has been turned into a sauce and wrapped around tender chermoula-spiced beef meatballs to add a burst of sweetness. Paired with classic potato fries and a crunchy slaw, you can’t go wrong!
Ingredients
2
potato
1
carrot
1 stalk
celery
1 packet
beef mince
1 sachet
chermoula spice blend
1 sachet
beef-style stock powder
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Apricot Sauce
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato into fries, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Grate carrot. Thinly slice celery.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef mince, chermoula spice blend, beef-style stock powder, fine breadcrumbs and the egg. • Using damp hands, shape heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. 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 apricot sauce and a splash of water, tossing meatballs to coat.
• Meanwhile, in a second medium bowl, combine shredded cabbage mix, celery, carrot, a drizzle of white wine vinegar and olive oil. Season.
• Divide apricot-glazed beef meatballs, potato fries and carrot slaw between plates. • Serve with mayonnaise. Enjoy!
