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.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
beef-style stock powder
baby spinach leaves
water (for the rice)
water (for the sauce)
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!
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.
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!
While the meatballs are cooking, finely chop the brown onion. Trim and halve the green beans. Thinly slice the carrot into half-moons.
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.
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.