Beef & Pork Meatballs & Onion Chutney Glaze
with Veggie Mash & Pear Salad
A caramelised onion chutney is a wonderful topping to add, but we’re going to one-up that tonight. Surprise everyone by glazing these Kiwi-spiced meatballs 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!
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
2
potato
1
carrot
1
pear
1 packet
beef & pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten; May be present Milk, Peanut, Sesame, 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
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• 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!
• 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!
• 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 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!
• 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.
• While the meatballs are cooking, combine baby leaves, pear and a drizzle of vinegar and olive oil in a second medium bowl. Season.
• Divide veggie mash and pear salad between plates. Top with beef and pork meatballs and onion glaze. Enjoy!