Caribbean Beef Meatballs & Quinoa-Millet Bowl
with Mint Yoghurt & Charred Pineapple Salsa- Eggs
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Approved by our dietitians and taste testers, this bowl is bursting with goodness and flavour - from the meatballs laced with our capsicum-y Caribbean seasoning, to the fluffy quinoa and millet (which are actually both seeds that cook, look and taste a lot like grains). Add the finishing touches with a refreshing and creamy coriander yoghurt, and a tropical salsa, complete with cucumber for crunch. *This recipe is under 650kcal per serving.* *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
red onion
3 clove
garlic
1 tin
pineapple slices
1
cucumber
1 bag
coriander
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
quinoa & millet blend
(May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 sachet
mild Caribbean jerk seasoning
1 packet
Greek-style yoghurt
(Contains: Milk;)
1
carrot
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. Thinly slice red onion. Finely chop garlic. Rinse quinoa & millet blend using a sieve. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Add quinoa & millet and a pinch of salt. Half-fill the saucepan with the boiled water. Stir to combine. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain, then return to saucepan.
TIP: Rinsing the quinoa and millet helps remove any bitter flavour!
• While the quinoa & millet is cooking, drain pineapple slices. Thinly slice carrot into half-moons. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot until softened, 4-5 minutes. Transfer to a bowl. • Return frying pan to a high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a chopping board to cool slightly. • Roughly chop cucumber, baby spinach leaves and coriander.
• In a medium bowl, combine beef mince, mild Caribbean jerk seasoning, the egg, fine breadcrumbs and remaining garlic. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). • Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• Meanwhile, combine Greek-style yoghurt and coriander in a small bowl. Set aside. • Roughly chop charred pineapple. In a second medium bowl, combine pineapple, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside. • Stir carrot through quinoa & millet. Season to taste.
• Divide quinoa-millet mixture between bowls. Top with Caribbean pork meatballs. • Serve with charred pineapple salsa and coriander yoghurt. Enjoy!
