Onion-Glazed Beef & Pork Meatballs
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Onion-Glazed Beef & Pork Meatballs

Onion-Glazed Beef & Pork Meatballs

with Cauli-Veggie Rice & Yoghurt

We’re checking off some must-haves with tonight’s dinner. A scrumptious serving of plump beef and pork meatballs, check.Cooked in our favourite Tex-Mex spice, check. What about cauliflower rice, for a light and fluffy addition, check. A load of veggies including sticky caramelised onion, check again. This recipe passes with flying colours!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
Allergens:
Gluten
Egg
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

baby leaves

½

Onion

1

carrot

1 tin

sweetcorn

1 packet

beef & pork mince

1 packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 sachet

Tex-Mex spice blend

½ sachet

vegetable stock powder

1 packet

cauliflower rice

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

1 tbs

balsamic vinegar

1 tsp

brown sugar

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2375 kJ
Fat30.1 g
of which saturates10.2 g
Carbohydrate35.8 g
of which sugars13.9 g
Dietary Fibre10.1 g
Protein38.1 g
Sodium1123 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan

Instructions

1
1

• Finely chop garlic. Roughly chop baby leaves. Thinly slice onion (see ingredients). Thinly slice carrot into half-moons. Drain the sweetcorn. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef & pork mince, fine breadcrumbs, Tex-Mex spice blend, the egg, half the garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.

2
2

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook carrot and sweetcorn until tender and lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

3
3

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic, until fragrant, 1 minute. • Add cauliflowerrice and vegetable stock powder (see ingredients) and cook until softened, 2-4 minutes. Transfer to bowl with carrot and corn and season to taste. Cover to keep warm.

4
4

• Wipe out the frying pan and return to medium-high heat with a generous drizzle of olive oil. Cook meatballs, turning, until browned, 5-7 minutes. • Reduce heat to medium, then add onion, stirring, until softened, 4-5 minutes. • Add the balsamic vinegar, brown sugar and a splash of water and mix well.

TIP: Add a splash more water if the onion mixture looks too thick.

5
5

• While the meatballs are cooking, add baby leaves and a drizzle of white wine vinegar and olive oil to the cauliflowerrice. Toss to combine and season to taste.

6
6

• Divide veggie cauliflower rice between bowls. • Top with Tex-Mex beef and pork meatballs and caramelised onion. • Dollop with Greek-style yoghurt to serve. Enjoy!