Caribbean Beef Meatballs & Quinoa-Millet Bowl

Name: Caribbean Beef Meatballs & Quinoa-Millet Bowl with Mint Yoghurt & Charred Pineapple Salsa
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 Cucumber; 1 tin Pineapple Slices; 1 sachet Mild Caribbean Jerk Seasoning; 1 Red Onion; 3 Garlic; 1 packet Fine Breadcrumbs; g Pork Mince; 1 packet Baby Spinach Leaves; 1 packet Greek-Style Yoghurt; 1 packet Quinoa & Millet Blend; 250 g Beef Mince; 1 packet Mint

with Mint Yoghurt & Charred Pineapple Salsa

Up to 180$ + Free Treats / Extras for Life

Tags:

Dietitian approved

Allergens:

Gluten

•Wheat

•Milk

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.

Preparation Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Cucumber

1 tin

Pineapple Slices

1 sachet

Mild Caribbean Jerk Seasoning

Red Onion

Garlic

1 packet

Fine Breadcrumbs

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

Pork Mince

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Quinoa & Millet Blend

(May be present: Soy, Tree nuts, Milk, Peanuts, Sesame.)

250 g

Beef Mince

1 packet

Mint

Nutritional Values

Calories592 kcal

Energy (kJ)2480 kJ

Fat18.1 g

of which saturates7.2 g

Carbohydrate66.2 g

of which sugars25.2 g

Dietary Fibre6.8 g

Protein39.7 g

Sodium808 mg

The average adult daily energy intake is 8700 kJ

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 and millet are cooking, drain pineapple slices. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a chopping board to cool slightly. • Meanwhile, roughly chop cucumber, baby spinach leaves and mint leaves.

Custom Recipe: If you've swapped to beef mince, prepare the beef meatballs the same way as above.

Custom Recipe: Cook beef meatballs the same way as above.

• Meanwhile, combine Greek-style yoghurt and mint in a small bowl. Set aside. • Roughly chop charred pineapple. In a medium bowl, combine pineapple, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside. • Stir spinach through the quinoa & millet. Season to taste.

• Divide quinoa and millet between bowls. Top with Caribbean pork meatballs. • Serve with charred pineapple salsa and mint yoghurt. Enjoy!