Beef Meatballs & Baby Capsicum Salad
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Beef Meatballs & Baby Capsicum Salad

Beef Meatballs & Baby Capsicum Salad

with Garlic Sauce & Almonds

How many meatballs are too many? The answer is you can never have enough of these beef meatballs! Served with all-time favourites like a baby capsicum salad and topped with garlic sauce and almonds, it doesn’t get any better than this.

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

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Allergens:
Gluten
Wheat
Egg
Milk
Sesame
Almond

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

baby capsicum

1 packet

celery

1

carrot

1 packet

beef mince

1 sachet

garlic & herb seasoning

½ packet

fine breadcrumbs

(Contains Gluten, Wheat;)

1 packet

onion chutney

1 packet

mixed salad leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1 packet

flaked almonds

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

Not included in your delivery

olive oil

1

eggs

(Contains Egg;)

drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)1966 kJ
Calories470 kcal
Fat26.1 g
of which saturates7.2 g
Carbohydrate22.1 g
of which sugars13 g
Dietary Fibre4.8 g
Protein35.8 g
Sodium816 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Thinly slice baby capsicum and celery. • Grate carrot.

2
2

• In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs (see ingredients), the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning regularly, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add onion chutney and a splash of water. Gently toss meatballs to coat. • While the meatballs are cooking, combine mixed salad leaves, celery, carrot and baby capsicum in a medium bowl. Add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.

TIP: For best results, drain the oil from the pan before cooking the sauce.

4
4

• Divide garden salad between bowls. Top with Mediterranean beef meatballs, spooning over any remaining glaze from the pan. • Drizzle with creamy pesto dressing and garnish with flaked almonds to serve. Enjoy!