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Smokey Beef Meatballs & Tomato Sauce

Smokey Beef Meatballs & Tomato Sauce

with Garlic Rice & Yoghurt

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Discover a fusion of North African-style flavours with a whole new twist! Take tasty garlic rice piled with moreish beef meatballs, all the right spices and tender veggies, and you’ve got a dinner-time hit. Serve with yoghurt for the ultimate creamy, cooling effect.

Allergens:MilkGlutenEggsTree Nuts

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

beef mince

½ packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1

onion

1 bag

green beans

1

carrot

1 tin

chopped tomatoes

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 sachet

Berbere seasoning

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

1

egg

(ContainsEggs)

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

1 pinch

sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4142 kJ
Fat36.2 g
of which saturates18.3 g
Carbohydrate105.8 g
of which sugars18.7 g
Protein49.7 g
Sodium1843 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and a good pinch of salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a plate. In a large bowl, combine the beef mince, fine breadcrumbs (see ingredients), egg, Berbere seasoning and a good pinch of salt. Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

3

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the meatballs in batches, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

4

While the meatballs are cooking, finely chop the brown onion. Trim and halve the green beans. Thinly slice the carrot into half-moons.

5

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot, stirring, until tender, 4-6 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the green beans, chopped tomatoes, a pinch of sugar, the beef-style stock powder and water(for the sauce). Stir to combine and simmer until slightly thickened, 3-4 minutes. Add the baby spinach leaves and remaining butter and cook until wilted, 1-2 minutes. Return the meatballs to the pan and gently stir to coat. Season to taste.

6

Divide the garlic rice between bowls. Top with the smokey beef meatballs and sauce. Sprinkle with the toasted almonds. Top with the Greek-style yoghurt to serve.