Tex-Mex Beef Meatballs & Cauliflower Rice
with Caramelised Onion & Yoghurt
We’re checking off some must-haves with tonight’s dinner. A scrumptious serving of plump beef meatballs, check. Cooked in our favourite Tex-Mex spice, check. What about a 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.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 clove
garlic
1 bag
baby spinach leaves
½
Brown Onion
1
carrot
1 tin
sweetcorn
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
½ sachet
vegetable stock powder
1 packet
cauliflower rice
1 sachet
Tex-Mex spice blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves. Thinly slice onion (see ingredients). Thinly slice carrot into half-moons. Drain the sweetcorn. • In a medium bowl, combine beef mince, fine breadcrumbs, Tex-Mex spice blend, the egg, 1/2 the garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef 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 the 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 spinach and a drizzle of white wine vinegar and olive oil to the bowl with cauliflower rice. Toss to combine and season to taste.
• Divide veggie cauliflower rice between bowls. • Top with Tex-Mex beef meatballs and caramelised onion. • Serve with Greek-style yoghurt. Enjoy!
