Herby Beef Meatballs & Cauliflower Mash
with Steamed Broccoli & Balsamic Green Salad
Get ready to fall head over heels for this rich, hearty dish that’s a splendid symphony of flavours. The secret is combining the meatballs with the garlic and herb seasoning, tomato sugo and garlic. With a bed of fluffy cauliflower mash to finish it off, you better be ready to savour every taste — it’ll be gone before you know it!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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
Ingredients
1
potato
1 portion
cauliflower
½ head
broccoli
4 clove
garlic
1 packet
beef mince
1 sachet
Chicken-Style Stock Powder
1 packet
tomato sugo
1 bag
salad leaves
1 sachet
Garlic & Herb Seasoning
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
¼ cup
water
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Bring a large saucepan of salted water to boil. Peel potato and cut into large chunks. Cut cauliflower into small florets. Cut broccoli (including stalk) into small florets (see ingredients). Finely chop garlic. • Add potato and cauliflower to saucepan of boiling water and cook for 15 minutes. • When potato has 7 minutes remaining, place a colander or steamer basket on top of saucepan and add broccoli. Cover with a lid and steam until broccoli is tender, and potatoes and cauliflower can be easily pierced with a fork.
• Meanwhile, combine beef mince, garlic & herb seasoning, 1/2 of the garlic and a pinch of salt in a medium bowl. Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate. • Transfer broccoli to a medium bowl, season to taste and cover to keep warm. Drain potato and cauliflower, then return to saucepan. Add chicken-style stock powder and the butter and mash until smooth. Cover to keep warm.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. Add tomato sugo, meatballs and the water. Stir to combine and simmer until slightly thickened, 1-2 minutes.
• In a medium bowl, combine salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide cauliflower mash between bowls. • Top with herby beef meatballs. Serve with steamed broccoli and balsamic green salad. Enjoy!
