Lamb Meatballs & Lemony Roast Veggie Toss
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Lamb Meatballs & Lemony Roast Veggie Toss

Lamb Meatballs & Lemony Roast Veggie Toss

with Capsicum Relish Hollandaise

We heard there’s new meatballs in town and everyone is going wild for them, how could we resist either when they’re lamb meatballs. People said that they arrived on the scene with a smokey capiscum relish hollandaise. And have you seen the roast veggies, they’re super zesty and lemony. This dinner sure is the talk of the town!

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Allergens:
Gluten
Egg
Sulphites

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1

parsnip

1

beetroot

1

leek

1 sachet

Garlic & Herb Seasoning

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. )

½

lemon

1 bag

parsley

1 packet

Chargrilled Capsicum Relish

(Contains Sulphites; )

1 packet

Hollandaise

(Contains Egg; )

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

1 tsp

honey

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Nutrition Values

Energy (kJ)2619 kJ
Fat19.4 g
of which saturates4.3 g
Carbohydrate70 g
of which sugars30.9 g
Protein40.6 g
Sodium1570 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 Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Peel potato and cut into bite-sized chunks. Cut parsnip into bite-sized chunks. Cut beetroot into 1cm chunks. Thickly slice leek.

2
2

• Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly and roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

3
3

• Meanwhile, combine lamb mince, fine breadcrumbs, the egg and Aussie spice blend in a medium bowl. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

4
4

• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • 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 honey and gently toss to coat.

5
5

• Meanwhile, slice lemon into wedges. • Add a generous squeeze of lemon juice to the tray with the veggies and toss to combine. • In a small bowl, combine chargrilled capsicum relish and hollandaise. Season to taste.

Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the salad.

6
6

• Divide lemony roast veggie toss between plates. Top with lamb meatballs and drizzle with capsicum relish hollandaise. • Tear over parsley and serve with any remaining lemon wedges. Enjoy!