Beef Meatballs & Horseradish Sauce
with Cheesy Mash & Pear Salad
Meatballs and mash are a tasty pairing that doesn't get all the praise it deserves. To hit the good spot, pour creamy horseradish sauce all over and you'll quickly see that it tastes just as good as it looks.
The quantities provided above are averages only.
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.
Ingredients
250 g
Beef Mince
1 packet
Fine Breadcrumbs
1 sachet
Garlic & Herb Seasoning
2
Garlic
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Mixed Salad Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Pear
2
Potato
1 sachet
Vegetable Stock Pot
Not included in your delivery
40 g
butter
(Contains: Milk;)
1 piece
egg
(Contains: Eggs;)
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
2 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiled water and heat over high heat. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the butter, milk, Parmesan cheese and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, thinly slice pear into wedges. • In a large bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs, egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a 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. TIP: For best results, drain the oil from the pan before cooking the sauce.
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook garlic paste, until fragrant, 1 minute. • Add light cooking cream, horseradish sauce, chicken-style stock powder(see ingredients) and a splash of water. Simmer, until slightly thickened, 1-2 minutes. Season to taste.
• Just before serving, in a large bowl, combine mixed salad leaves, pear and a drizzle of vinegar and olive oil. Season.
• Divide cheesy mash and pear salad between plates. • Top mash with beef meatballs. • Spoon over creamy horseradish sauce to serve. Enjoy!
