Smokey Mango Beef Meatballs & Garlic Rice
with BBQ Mayo & Roasted Almonds
These meatballs are bursting with the tried and true flavour of our smokey barbecue seasoning and tangy BBQ sauce. On the side, we've got a bright slaw and aromatic garlic rice for a splendid finish.
Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!
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
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1
cucumber
1 stalk
celery
1 packet
roasted almonds
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1 packet
beef mince
1 packet
fine breadcrumbs
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)1 sachet
barbecue seasoning
1 packet
mango chutney
1 bag
slaw mix
3 clove
garlic
1 packet
BBQ mayo
Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1.5 cup
water
1
egg
(ContainsEggs)1 drizzle
white wine vinegar
Finely chop the garlic. In a medium saucepan, melt 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, the water and a generous pinch of salt, stir, then 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, roughly chop the cucumber and roasted almonds. Finely chop the celery.
In a medium bowl, combine the beef mince, the egg, fine breadcrumbs, barbecue seasoning and remaining garlic. Season with 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.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Remove from the heat, then add the mango chutney and a splash of water. Toss until the meatballs are well coated.
While the meatballs are cooking, add the cucumber, celery, slaw mix and a drizzle of olive oil and white wine vinegar to a medium bowl. Toss to combine and season to taste.
Divide the garlic rice, smokey mango beef meatballs and cucumber slaw between plates. Serve with the BBQ mayo and almonds.