We love this meal – full of twists on the classic meat and veg. Pork mince is a great base for big bold flavours and with homely Aussie spice blend and caramelised onion partnering up, you can banish memories of boring meatballs forever.
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
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
grated Parmesan cheese(ContainsMilk)
Aussie spice blend
Preheat the oven to 240°C/220°C. Cut the potato into bite-sized chunks. Place the potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Meanwhile, finely chop the garlic. In a small bowl, combine 1/2 the garlic and butter, melt in the microwave and mash with a fork until smooth. Remove tray from the oven, crush potatoes until 1cm-thick, drizzle over the melted butter and sprinkle with the grated Parmesan cheese. Roast until golden, a further 10-12 minutes.
While the potatoes are roasting, thinly slice the red onion. Roughly chop the tomato. Thinly slice the white turnip. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
In a medium bowl, combine the pork mince, fine breadcrumbs, egg, Aussie spice blend, remaining garlic and a pinch of salt. Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
Wash and dry the frying pan, then return to a medium-high heat with a generous 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). Transfer to a plate.
While the meatballs are cooking, combine the tomato, turnip, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste.
Divide the spiced pork meatballs, cheesy garlic roast potatoes and tomato salad between plates. Top the meatballs with the caramelised onion. Serve with the garlic aioli.