One-Tray Mexican Pork Meatballs
with Cheesy Roast Veggies, Chipotle Mayo & Parsley
Ch-ch-check out these chipotle cheesy roast veggies, gathered together on one tray alongside Mexican pork meatballs to create a vibrantly delicious plate ready to be devoured by you. We won’t keep you any longer!
We’ve replaced the turnip in this recipe with kumara due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1
Kumara
2
Potato
1
Carrot
1 tin
sweetcorn
1 packet
Diced Beetroot
1 packet
pork mince
1 sachet
Tex-Mex spice blend
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
Mild Chipotle Sauce
1 packet
parsley
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and kumara into bite-sized chunks. Drain sweetcorn. • Place veggies on a lined oven tray along with diced beetroot. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly and roast until tender, 10 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine pork mince, Tex-Mex spice blend, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork 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!
• Place meatballs on the tray with the veggies, then bake until meatballs are golden and cooked through and veggies are tender, for 15-20 minutes. • In last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese over the veggies and bake until golden and crispy. • Meanwhile, combine mayonnaise and mild chipotle sauce in a small bowl.
Little cooks: Take charge by combining the sauces!
• Divide Mexican pork meatballs and cheesy roast veggies between plates. • Drizzle with chipotle mayo and tear over parsley to serve. Enjoy!