Easy Baked Italian Beef & Bacon Meatballs

Name: Easy Baked Italian Beef & Bacon Meatballs with Roast Veggie Couscous & Basil
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 packet beef mince; 1 sachet garlic & herb seasoning; 1 packet Fine Breadcrumbs; 1 egg; 1 sachet vegetable stock powder; ¾ cup boiling water; 1 box passata; 1 packet diced bacon; 1 bag Carrot & Zucchini Mix; 1 packet risoni; 1 sachet Aussie spice blend; 1 bag silverbeet; ½ sachet Italian herbs

with Roast Veggie Couscous & Basil

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Spiked with our garlic and herb seasoning, these minimal-work-meatballs are cooked entirely in the oven, and are brought together with a rich red sauce, which the rice-shaped risoni pasta happily soaks up. Roast the veg while the meatballs bake and you have a recipe you'll be making on the regular.

Tags:

Easy Prep

Allergens:

Gluten

•Wheat

•Egg

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

Fine Breadcrumbs

1 sachet

vegetable stock powder

1 box

passata

1 packet

diced bacon

1 bag

Carrot & Zucchini Mix

1 packet

risoni

1 sachet

Aussie spice blend

1 bag

silverbeet

½ sachet

Italian herbs

Not included in your delivery

olive oil

egg

¾ cup

boiling water

Nutritional Values

Energy (kJ)3479 kJ

Fat29.2 g

of which saturates9.6 g

Carbohydrate82.2 g

of which sugars14 g

Protein54.6 g

Sodium2206 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a medium bowl, combine beef mince, Aussie spice blend, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a baking dish, then drizzle with olive oil. Bake until browned and cooked through, 15-20 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook bacon, breaking up with a spoon, until golden, 4-6 minutes.

• Meanwhile, roughly chop silverbeet. Set aside. • Place carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 8 minutes remaining, add silverbeet to oven tray. Toss to combine, then roast until tender, a further 5-8 minutes.

• When the meatballs are done, add passata, diced bacon, Italian herbs (see ingredients), risoni, vegetable stock powder and the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) to the baking dish. Stir to combine. • Bake until risoni is 'al dente', a further 20-25 minutes. • When the risoni is done, gently stir in roasted veggies. Season to taste.

TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.