Lamb Meatballs & Veggie Traybake

Name: Lamb Meatballs & Veggie Traybake with Roast Veggies & Dill-Parsley Mayo
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 2 potato; 1 parsnip; 1 beetroot; 2 carrot; 1 sachet Zesty Chilli Salt; 1 packet lamb mince; 1 packet fine breadcrumbs; 1 egg; 1 drizzle balsamic vinegar; 1 packet Dill & Parsley Mayonnaise; 1 bag parsley; 1 sachet Nan's Special Seasoning

with Roast Veggies & Dill-Parsley Mayo

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There’s no fuss when you can make dinner on a tray and leave it in the oven to cook to perfection. Meatballs are flavoured in our favourite Nan’s seasoning and the veggies are roasted right beside them. Dollop with herby mayo to pull everything together.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Unfortunately, this week's tomato was in short supply, so we've replaced it with beetroot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Kid Friendly

•Calorie Smart

•Under 30g carbs

Allergens:

Gluten(Wheat)

•Eggs

•Soy

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

parsnip

beetroot

carrot

1 sachet

Zesty Chilli Salt

1 packet

lamb mince

1 packet

fine breadcrumbs

1 packet

Dill & Parsley Mayonnaise

1 bag

parsley

1 sachet

Nan's Special Seasoning

Not included in your delivery

olive oil

egg

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)2818 kJ

Fat31.1 g

of which saturates5.6 g

Carbohydrate62.2 g

of which sugars21.2 g

Protein38.1 g

Sodium865 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

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato and parsnip into bite-sized chunks. • Cut beetroot into small chunks. Thinly slice carrot into rounds. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over zesty chilli salt and toss to coat. Roast for 10 minutes.

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

• While the veggies are roasting, combine lamb mince, Nan's special seasoning, fine breadcrumbs, the egg and a pinch of salt in a medium bowl. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person).

• Remove veggies from the oven, then add meatballs to the oven tray. Bake until meatballs are golden and cooked through and veggies are tender, 15-20 minutes. • When veggies and meatballs are done, add a drizzle of balsamic vinegar to the tray and gently toss to coat.