Dive into a bowl of pure comfort with this hearty stew straight from inspired from Ireland. Lamb meatballs are drenched in a tomato and red wine-based stew, and accompanied by garlic-kissed panini to soak up all the delicious sauce. With a flourish of parsley on top, this dish will have your taste buds doing an Irish jig!
This recipe is under 650kcal 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
1
potato
1
carrot
1 packet
lamb mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Garlic & Herb Seasoning
1
tomato
2 clove
garlic
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
baby leaves
½ packet
parsley
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
beef-style stock powder
1 sachet
Aussie Spice Blend
olive oil
1
egg
(Contains Egg; )
½ cup
water
1 tsp
brown sugar
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evently, then roast until tender, 20-25 minutes.
• In a medium bowl, combine the lamb mince, fine breadcrumbs, garlic & herb seasoning and egg. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate. • Meanwhile, roughly chop tomato. Finely chop garlic. Cut wholemeal panini in half lengthways. • Combine a generous drizzle of olive oil and half the garlic in a small bowl. Season with salt and pepper.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook tomato until tender, 2-3 minutes. • Add Aussie spice blend and remaining garlic, then cook until fragrant, 1 minute. • Reduce heat to medium and add red wine jus, beef-style stock powder, the brown sugar and water. Stir to combine and simmer until slightly reduced, 2-3 minutes.
• Meanwhile, brush garlic oil over the cut-side of panini slices. • Place panini directly on wire racks and bake until heated through, 5-8 minutes. • Remove pan from heat, return meatballs and add the roast veggies and baby leaves, then stir to combine.
• Divide Irish lamb meatball and roast veggie stew between bowls. • Tear over parsley (see ingredients). Serve with garlic panini. Enjoy!