Roll up to a tasty dinner with these easy meatballs infused with mild Middle Eastern spices. With colourful side dishes and a creamy yoghurt sauce, this is a tasty and well-rounded meal!
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
pine nuts(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
souk market spice blend
mixed salad leaves
vinegar (white wine or red wine)
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) into 2cm chunks. Finely chop the garlic (or use a garlic press). Finely chop the coriander. Slice the lemon (see ingredients list) into wedges. Cut the peeled pumpkin into 2cm chunks. TIP: Cut the carrots to the correct size so they cook in the allocated time.
Place the pumpkin and the carrot on an oven tray lined with baking paper with a drizzle of olive oil and a pinch of salt and pepper. Toss to coat then roast for 20-25 minutes, or until almost tender. Remove the tray from the oven, drizzle the pumpkin and carrot with the honey and turn to coat. Return to the oven and roast for a further 5 minutes, or until tender and caramelised.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes, or until golden. Transfer to a plate. Return the pan to a medium-high heat with olive oil (2 tsp for 2 people / 4 tsp for 4 people) and 1/2 the garlic. Cook for 30 seconds, or until fragrant, then transfer to a medium bowl. Add the Greek yoghurt, coriander (reserve some for garnish) and a good pinch of salt and pepper to the garlic oil. Whisk to combine.
In a medium bowl, combine the beef mince, fine breadcrumbs, egg, Souk Market spice blend, the salt and the remaining garlic. Using damp hands, take 1 heaped tbs of the beef mixture and shape into a meatball. Set aside on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.
Return the frying pan to medium-high heat with a drizzle of olive oil. Add the meatballs and cook for 8-10 minutes, turning regularly or until browned and cooked through. In a medium bowl, combine the vinegar with olive oil (2 tsp for 2 people / 4 tsp for 4 people). Season with salt and pepper and mix well. Add the mixed salad leaves to the bowl with the dressing and toss to coat. TIP: Dress the salad just before serving to keep the leaves crisp.
Divide the honey-roasted pumpkin and carrot, Middle Eastern meatballs and salad between plates. Serve with the coriander yoghurt and lemon wedges on the side. Garnish with the pine nuts and any reserved coriander.