Onion-Glazed Pork Meatballs
with Cauli-Veggie Rice & Yoghurt
We’re checking off some must-haves with tonight’s dinner. A scrumptious serving of plump 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 550kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
3 clove
garlic
1 packet
baby leaves
½
Onion
1
carrot
1 tin
sweetcorn
1 packet
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
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Roughly chop baby leaves. Thinly slice onion (see ingredients). Thinly slice carrot into half-moons. Drain sweetcorn. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine 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.
• 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.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic, until fragrant, 1 minute. • Add cauliflower rice 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.
• 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.
• While the meatballs are cooking, add baby leaves and a drizzle of white wine vinegar and olive oil to the cauliflower rice. Toss to combine and season to taste.
• Divide veggie cauliflower rice between bowls. • Top with Tex-Mex pork meatballs and caramelised onion. • Serve with Greek-style yoghurt. Enjoy!
