Onion-Glazed Beef & Pork Meatballs
with Cauli-Broccoli Rice & Yoghurt
We’re checking off some must-haves with tonight’s dinner. A scrumptious serving of plump beef and pork meatballs, check. Cooked in our favourite Tex-Mex spice? Tick. What about cauliflower and broccoli rice, for a light and fluffy addition? Tick. A load of veggies including sticky caramelised onion? Tick, again. This recipe passes with flying colours!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1 packet
Cauli-Broccoli Rice
1 tin
Sweetcorn
1 sachet
Vegetable Stock Powder
1 sachet
Tex-Mex Spice Blend
250 g
Beef & Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1
Carrot
2
Garlic
1 packet
Baby Leaves
1
Fresh Chilli
1 packet
Sour Cream
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Cooking Steps
• Finely chop garlic. Roughly chop baby leaves. Thinly slice onion (see ingredients). and fresh chilli. Thinly slice carrot into half-moons. Drain the sweetcorn. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef & pork mince, fine breadcrumbs, Tex-Mex spice blend, the egg, half the garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook carrot and sweetcorn until tender and lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic, until fragrant, 1 minute. • Add cauliflowerrice and vegetable stock powder (see ingredients) and cook until softened, 2-4 minutes. Transfer to bowl with carrot and corn and season to taste. Cover to keep warm.
• Wipe out the frying pan and return to medium-high heat with a generous drizzle of olive oil. Cook meatballs, turning, until browned, 5-7 minutes. • Reduce heat to medium, then add onion, stirring, until softened, 4-5 minutes. • Add the balsamic vinegar, brown sugar and a splash of water and mix well. TIP: Add a splash more water if the onion mixture looks too thick.
• While the meatballs are cooking, add baby leaves and a drizzle of white wine vinegar and olive oil to the cauliflowerrice. Toss to combine and season to taste.
• Divide veggie cauliflower rice between bowls. • Top with Tex-Mex beef and pork meatballs and caramelised onion. • Dollop with sour cream to serve. Garnish with fresh chilli (if using). Enjoy!
