Mediterranean Haloumi & Beef Meatballs
with Garden Salad, Creamy Pesto & Almonds
For meatballs with some Mediterranean vibes, lace them with our rich garlic and herb seasoning. Then add an extra layer of flavour by coating them in our caramelised onion chutney before serving over a simple and textural haloumi salad to balance out the richness.
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.
Ingredients
1 bag
celery
1 punnet
snacking tomatoes
1
carrot
1 packet
beef mince
1 sachet
garlic & herb seasoning
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
onion chutney
1 bag
mixed salad leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Finely chop celery. • Halve snacking tomatoes. • Grate carrot. • Cut haloumi into 1 cm thick slices. In a medium bowl, add haloumi and cover with water to soak.
• In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs (see ingredients), 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 plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Drain haloumi and pat dry. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to plate. Return pan to medium-high heat. • Cook meatballs, turning regularly, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add onion chutney and a splash of water. Gently toss meatballs to coat. • While the meatballs are cooking, combine mixed salad leaves, celery, carrot and snacking tomatoes in a medium bowl. Just before serving (this helps the leaves stay crisp!), add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.
• Divide garden salad between bowls. • Top with Mediterranean beef meatballs and haloumi, spooning over any remaining glaze from the pan. • Drizzle with creamy pesto dressing and garnish with flaked almonds to serve. Enjoy!