Lamb Meatballs & Creamy Dijon-Parsley Sauce

Name: Lamb Meatballs & Creamy Dijon-Parsley Sauce with Veggie Mash & Garden Salad
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Garlic; 1 sachet Herb & Mushroom Seasoning; 250 g Lamb Mince; 1 sachet Vegetable Stock Powder; 1 Cucumber; 1 packet Parsley; 1 packet Cream; 1 packet Dijon Mustard; 1 packet Potato; 2 Carrot; 1 packet Mixed Salad Leaves; 2 Radish

with Veggie Mash & Garden Salad

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Tags:

High Protein

Allergens:

Milk

•Mustard

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

Garlic

1 sachet

Herb & Mushroom Seasoning

250 g

Lamb Mince

1 sachet

Vegetable Stock Powder

Cucumber

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

1 packet

Dijon Mustard

(Contains: Mustard; )

1 packet

Potato

Carrot

1 packet

Mixed Salad Leaves

Radish

Nutrition Values

Calories713 kcal

Energy (kJ)2980 kJ

Fat54.7 g

of which saturates32.8 g

Carbohydrate20.8 g

of which sugars12.5 g

Dietary Fibre6.1 g

Protein32.7 g

Sodium1120 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

• Boil the kettle. Peel potato and carrot, then cut into small chunks. • Half-fill a medium saucepan with boiling water. Cook potato and carrot in boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return veggies to the saucepan. Add a drizzle of olive oil and season generously with salt. Mash until smooth. Cover to keep warm.

Little cooks: Get those muscles working and help mash the potatoes!

• While the veggies are cooking, finely chop garlic. Roughly chop parsley. Thinly slice radish. Thinly slice cucumber into half-moons.

Custom Recipe: If you've swapped pork mince for lamb mince, make lamb meatballs in the same way as above.

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

• Wipe out the frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add cream (see ingredients), vegetable stock powder (see ingredients), dijon mustard (see ingredients) and a splash of water. Simmer until slightly thickened, 1-2 minutes. • Remove pan from heat and stir through parsley. Return cooked meatballs and any resting juices to the pan, then toss to coat. Season with pepper.

In a large bowl, combine radish, cucumber, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. Toss to coat. • Divide veggie mash, pork meatballs, creamy dijon-parsley sauce and radish salad between plates. • Spoon any remaining sauce from the pan over meatballs to serve. Enjoy!

Little cooks: Take charge and toss the salad.