Masala Meatballs & Onion Chutney

Name: Masala Meatballs & Onion Chutney with Roasted Veggies & Herb Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 250 g Beef Mince; 1 packet Mint; 1 Kumara; 1 packet Onion Chutney; 1 packet Greek-Style Yoghurt; 1 packet Fine Breadcrumbs; 1 packet baby leaves; 1 Carrot; 1 packet Masala Paste; 1 Cauliflower

with Roasted Veggies & Herb Yoghurt

Get up to $175 off

Tags:

Dietitian Approved

•Easy

Allergens:

Sulphites

•Milk

•Gluten

•Wheat

•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

Total35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Beef Mince

1 packet

Mint

Kumara

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

1 packet

baby leaves

Carrot

1 packet

Masala Paste

(Contains: Mustard; )

Cauliflower

Nutrition Values

Calories567 kcal

Energy (kJ)2370 kJ

Fat23.2 g

of which saturates9.2 g

Carbohydrate46.9 g

of which sugars20.8 g

Dietary Fibre6 g

Protein37.1 g

Cholesterol50.8 mg

Sodium542 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

• Preheat oven to 240°C/220°C fan-forced. • Peel the kumara. Cut kumara and carrot into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• While veggies are roasting, combine beef mince, masala paste and fine breadcrumbs in a medium bowl. Season with a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). • Transfer meatballs to a baking dish. Drizzle with olive oil and bake until golden, 15-20 minutes.

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

• While meatballs are baking, pick and thinly slice herb leaves. In a small bowl, combine herbs and Greek-style yoghurt. Season to taste and set aside. • When veggies are done, remove tray from oven and stir through onion chutney, baby spinach leaves and a drizzle of white wine vinegar.

Little cooks: Kids can help make the yoghurt.

• Divide roasted veggies and kumara between plates. • Top with masala meatballs. • Dollop over herb yoghurt to serve. Enjoy!