Onion Chutney Beef & Pork Meatballs
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Onion Chutney Beef & Pork Meatballs

Onion Chutney Beef & Pork Meatballs

with Veggie Mash & Pear Slaw

A caramelised onion chutney is a wonderful topping to add, but we’re going to one-up that tonight. Surprise everyone by glazing themeatballs with the chutney in the pan. The combination equals sticky, succulent deliciousness. The surprises don’t stop there; we’re making a veggie mash with carrot and potato. Magical!

Tags:
Kid Friendly
•Over 30g protein
Allergens:
Egg
•Gluten
•Sulphites

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Carrot

1

Pear

1 packet

Beef & Pork Mince

1 packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 sachet

Kiwi Spice Blend

1 packet

Onion Chutney

(Contains Sulphites; )

1 packet

baby leaves

1 packet

Slaw Mix

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)2806 kJ
Fat29 g
of which saturates9.2 g
Carbohydrate65.4 g
of which sugars33 g
Dietary Fibre9.2 g
Protein39.5 g
Sodium778 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

•Medium Saucepan
•Large Frying Pan

Cooking Steps

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and carrot, then cut both into small chunks. Thinly slice pear into wedges.

TIP: Save time and get more fibre by leaving the potato and carrot unpeeled!

2
2

• Cook potato and carrot in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain, then return to saucepan. • Drizzle with olive oil and season generously with salt. Mash until smooth, then cover to keep warm.

Little cooks: Get those muscles working and help mash the veggies!

3
3

• Meanwhile, combine beef & pork mince, the egg, fine breadcrumbs, kiwi spice blend and a pinch of salt and pepper in a medium bowl. • Using damp hands, roll heaped spoonfuls of mince 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!

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove from heat, then add onion chutney and a splash of water, tossing meatballs to coat.

TIP: For best results, drain the oil from the pan before cooking the glaze. TIP: Reduce heat to medium, if meatballs are becoming too charred.

5
5

• While the meatballs are cooking, in a second medium bowl, combine baby leaves, slaw mix, pear and a drizzle of vinegar and olive oil. Season.

6
6

• Divide veggie mash and pear slaw between plates. Top with onion chutney beef and pork meatballs. Enjoy!