Easy Beef Meatballs & Baby Carrots
with Potato-Turnip Mash & Balsamic Salad
Beef meatballs become super scrumptious when coated in a tomato based herby sauce and all on top of a helping of potato and turnip mash. A fresh baby carrot salad cuts through everything and brings this delicious dish to perfection.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Dutch Carrots
250 g
Beef Mince
1
Potato
1 sachet
Garlic & Herb Seasoning
1 packet
Passata
1
Turnip
1 packet
Spinach & Rocket Mix
Utensils
Cooking Steps
• Bring a large saucepan of salted water to boil. Peel potato and turnip and cut into bite-size chunks. Trim green tops from Dutch carrots and scrub them clean (halve any thick carrots lengthways). Finely chop garlic. • Cook potato and turnip in the boiling water until easily pierced with a fork, 12-15 minutes. • Meanwhile, add carrots and a splash of water to microwave-safe bowl, then cover with a damp paper towel. Microwave on high until just tender, 2-4 minutes. Drain, season to taste with salt and pepper, then return to the bowl and cover to keep warm.
• Drain potatoes and turnips, then return to saucepan. Add the butter and chicken-style stock powder and mash until smooth. Cover to keep warm. • Meanwhile, combine beef mince, garlic & herb seasoning and a pinch of salt in a medium bowl. 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.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. Add passata, meatballs and the water. Stir to combine and simmer until slightly thickened, 1-2 minutes.
• In a medium bowl, combine carrots, spinach & rocket mix (see ingredients) and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide potato-urnip mash between plates. Top with saucy beef meatballs. Serve with carrot and balsamic salad. Enjoy!
