Beef & Pork Curry Meatballs
with Roast Veggie Toss & Mild Coconut Sauce
Let's take superstar beef and pork mince and team it with our well-loved mild curry paste, to make some meatballs worth raving about. With an easy roast veggie toss crisping up in the oven, you'll have yourself a major bowl of flavour in no time!
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
Potato
1
Carrot
1
Zucchini
½
Brown Onion
1 sachet
Mumbai Spice Blend
1 packet
Beef & Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Mild Curry Paste
1 packet
Coconut Milk
1 packet
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and zucchini into bite-sized chunks. Cut brown onion (see ingredients) into thin wedges. • Place veggies on lined oven tray. Drizzle with olive oil, sprinkle over Mumbai spice blend, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly.
• SPICY! This is a mild paste, but use less if you’re sensitive to heat! In a medium bowl, combine beef & pork mince, fine breadcrumbs and half the mild curry paste. • Using damp hands, roll heaped spoonfuls of beef & pork mixture into small meatballs (4-5 per person). Transfer to a bowl.
TIP: The mild curry paste helps to bind the meatballs!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add meatballs, gently turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer meatballs to a plate.
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Add remaining mild curry paste and cook until fragrant, 1 minute. • Stir in coconut milk and a pinch of sugar and simmer, until slightly reduced, 1-2 minutes.
• When roast veggies have cooled a little, add baby spinach leaves to oven tray with a drizzle of vinegar. Gently toss to combine. Season with salt and pepper.
• Divide roast veggie toss between bowls. • Top with beef and pork curry meatballs. • Pour over mild coconut sauce. • Sprinkle over flaked almonds to serve. Enjoy!
