Change what you know about meatballs by adding a dollop of pesto to your mixture for an easy way to add flavour and unbeatable texture. Served with a simple tomato sauce on top of creamy mash potato (and we haven’t forgotten cheese!), this is an Italian-inspired bowl that all will love!
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
venison & beef mince
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
basil pesto(ContainsMilk, Tree Nuts)
grated Parmesan cheese(ContainsMilk)
baby spinach leaves
garlic & herb seasoning
crushed & sieved tomatoes
butter (for the mash)(ContainsMilk)
salt (for the mash)
salt (for the meat)
butter (for the sauce)(ContainsMilk)
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain the potato and return to the saucepan. Add the butter (for the mash), milk and salt (for the mash) and mash with a potato masher or fork until smooth. Cover to keep warm.
While the potato is cooking, finely chop the garlic. In a large bowl, combine the venison & beef mince, fine breadcrumbs, salt (for the beef), egg, basil pesto, 1/2 the garlic and 1/2 the grated Parmesan cheese. Using damp hands, take a heaped spoonful of the mixture and gently shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 4-6 meatballs per person. TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
While the meatballs are cooking, finely chop the red onion. Grate the carrot (unpeeled). Roughly chop the baby spinach leaves. Return the frying pan to a medium-high heat with a small drizzle of olive oil. Cook the onion and carrot until softened, 5-7 minutes. Add the garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute.
Add the crushed & sieved tomatoes and the water, then return the meatballs to the pan. Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 3-5 minutes. Add butter (for the sauce) and brown sugar and stir until melted, 2 minutes. Stir through the baby spinach. Season to taste. TIP: If the sauce is too thick, add a dash more water to loosen.
Divide the creamy mash between bowls. Top with the cheesy pesto venison and beef meatballs and tomato sauce. Sprinkle over the remaining Parmesan cheese.