Venison-Beef Meatballs & Veggie Traybake

Name: Venison-Beef Meatballs & Veggie Traybake with Gravy & Parsley
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Chopped Potato; 1 sachet Gravy Granules; 250 g Venison & Beef Mince; 1 packet Fine Breadcrumbs; 1 sachet Classic Roast Seasoning; 1 packet Parsley; 1 packet Baby Rainbow Carrots; 1 Red Onion; 1 Parsnip; 1 Beetroot; 1 drizzle olive oil; 1 piece egg; ½ cup boiling water

with Gravy & Parsley

Get up to $175 off

Dinner just leveled up! Tonight’s one-tray wonder is a hearty, no-fuss feast featuring juicy venison and beef meatballs, roasted veggies, a rich savoury gravy and a sprinkle of parsley to bring it all home. One tray, tons of flavour, zero stress!

Allergens:

Sulphites

•Wheat

•Gluten

•Eggs

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Chopped Potato

(Contains: Sulphites; )

1 sachet

Gravy Granules

(Contains: Wheat, Gluten; )

250 g

Venison & Beef Mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

1 sachet

Classic Roast Seasoning

1 packet

Parsley

1 packet

Baby Rainbow Carrots

Red Onion

Parsnip

Beetroot

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs; )

½ cup

boiling water

Nutrition Values

Calories628 kcal

Energy (kJ)2630 kJ

Fat29 g

of which saturates9.6 g

Carbohydrate80 g

of which sugars26 g

Dietary Fibre12.4 g

Protein40.3 g

Cholesterol0 mg

Sodium979 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 Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Slice beetroot into thin wedges. Slice onion (see ingredients) into wedges. Cut parsnip into wedges lengthways. Trim green tops from baby rainbow
carrots and scrub them clean (halve any thick carrots lengthways).
• Place chopped potato, beetroot, onion, parsnip and baby carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 25-30 minutes.

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

• Meanwhile, in a medium bowl, combine venison & beef mince, classic roast seasoning, fine breadcrumbs, the egg and a generous pinch of salt.
• Using damp hands, roll heaped spoonfuls of meatball mixture into small meatballs (5-6 per person). Transfer to a plate.

• When veggies have 15 minutes remaining, remove tray from oven, add meatballs and roast until cooked through, 10-15 minutes.
• Meanwhile, boil the kettle.
• In a medium heatproofbowl, combine gravy granules and the boiling water (1/2 cup for 2 people/ 1 cup for 4 people), whisking, until smooth,
1 minute.