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Mediterranean Haloumi & Beef Meatballs
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Mediterranean Haloumi & Beef Meatballs

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.

Tags:
Over 30g protein
Quick
Allergens:
Gluten
Wheat
Egg
Milk
Walnut
Almond

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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;)

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

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Nutritional Values

Energy (kJ)3466 kJ
Fat57.8 g
of which saturates22.5 g
Carbohydrate23.7 g
of which sugars13.1 g
Protein52.6 g
Sodium1820 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!