Beef Meatballs & Bacon Peppercorn Gravy
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Beef Meatballs & Bacon Peppercorn Gravy

Beef Meatballs & Bacon Peppercorn Gravy

with Cheesy Veggie Mash & Tomato Salad

A peppery punch with a note of herbs and mushrooms will pop in your mouth when you dig into these plump meatballs. Add the Parmesan to transform the mash into cheesy goodness and with a hearty side salad, altogether this will become an all-time classic.

Tags:
Easy Prep
Kid Friendly
Allergens:
Milk
Gluten
Wheat
Egg
Soy
Sulphites

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1

tomato

2 clove

garlic

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 bag

mixed salad leaves

1 sachet

gravy granules

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

½ sachet

black peppercorns

1 packet

diced bacon

(May be present: Soy, Milk. )

Not included in your delivery

Olive Oil

1

egg

(Contains Egg;)

drizzle

balsamic vinegar

½ cup

boiling water

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Nutritional Values

Energy (kJ)2704 kJ
Fat26.6 g
of which saturates11.6 g
Carbohydrate48.5 g
of which sugars14.4 g
Protein50.9 g
Sodium1548 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Bring a medium saucepan of salted water to the boil. Peel potato and carrot, then cut both into small chunks. Cut tomato into wedges. Finely chop garlic. • Cook potato and carrot in boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to pan. • Drizzle with olive oil and mash until smooth. Add shaved parmesan cheese and a pinch of salt, and stir to combine. Cover to keep warm.

2
2

• Meanwhile, in a medium bowl, combine beef mince, garlic & herb seasoning, garlic, fine breadcrumbs, egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat. Cook crushed peppercorns 30 seconds or until fragrant. Transfer to a medium bowl and set aside. • Return frying pan to medium-high heat with a generous drizzle of olive oil. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

3
3

• While meatballs are cooking, combine tomato, mixed salad leaves, a drizzle of balsamic vinegar and olive oil, in a medium bowl. Season to taste. • Return frying pan to medium-high heat with a drizzle of oil, add diced bacon and cook, breaking up bacon with a spoon, 4-6 minutes. • To the bowl with the peppercorns, add gravy granules, cooked bacon and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), and whisk, until smooth, 1 minute.

4
4

• Divide cheesy veggie mash and beef meatballs between plates. • Pour over bacon peppercorn gravy. Serve with tomato salad. Enjoy!