Beef Meatballs & Roast Veggie Couscous
with Dill & Parsley Mayo
Introduce your tastebuds to the incredible flavour of Nan’s special seasoning - a combo of paprika, pepper, onion and garlic that really packs a punch. Used in these beef meatballs that sit on a bed of roasted veggies and couscous, this dish offers bags of flavour that's sure to knock your socks off.
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
1
carrot
1
beetroot
1
capsicum
1 packet
couscous
(Contains Gluten, Wheat;)
1 sachet
vegetable stock powder
1 bag
parsley
1 packet
beef mince
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Nan's special seasoning
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
¾ cup
water (for the couscous)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the carrot into half-moons. Cut the beetroot and capsicum into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.
While the veggies are roasting, add the water(for the couscous) and vegetable stock powder to a medium saucepan. Bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.
While the couscous is cooking, roughly chop the parsley. In a large bowl, combine the beef mince, Nan's special seasoning, egg, fine breadcrumbs (see ingredients), 1/2 the parsley and season. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Place on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning often, until browned and cooked through, 8-10 minutes.
While the meatballs are cooking, roughly chop the baby spinach leaves. Add the spinach and roast veggies to the couscous and toss to combine. Season. In a small bowl, combine the dill & parsley mayonnaise, Greek-style yoghurt and a drizzle of olive oil. Season and stir to combine.
Divide the roast veggie couscous and beef meatballs between plates. Top with the flaked almonds and remaining parsley. Serve with a drizzle of the dill & parsley mixture.
