[Carb Smart] NZ Bacon-Garlicky Beef Meatballs & Steamed Zucchini
with Turnip Mash & Balsamic Rocket Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
2
Garlic
1
Zucchini
250 g
Beef Mince
2
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Garlic & Herb Seasoning
1 packet
Passata
1 packet
Rocket
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into bite-size chunks. Trim zucchini into thin batons. Finely chop garlic. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. In last 8 minutes of cook time, place a colander or steamer basket on top and add zucchini. Cover and steam until zucchini is tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer zucchini to a bowl, season and cover to keep warm. Drain potatoes and return to the pan. Add the butter and mash until smooth. Cover to keep warm.
• While veggies are cooking, in a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
Custom recipe: if you're adding diced bacon to your meal, heat a drizzle of oil
• In a medium bowl, combine rocket leaves, a drizzle of vinegar and olive oil. Season to taste. • Divide potato mash between plates. Top with garlicky beef meatballs. Serve with zucchini and balsamic rocket salad. Enjoy!
Little cooks: Take the lead by tossing the salad!
