Easy Aussie Beef Meatball Tacos
with Avocado, Dill-Parsley Mayo & Cheddar Cheese
we've taken Nonna's favourite (meatballs) and our favourite (tacos) and created a magical collaboration that packs flavour in every bite. With cheesy beef goodness, deluxe salad mix and herby mayo, there will be a race to the kitchen table when these gets dished up.
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
250 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Gourmet Leaf Mix
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
2
Garlic
6
Mini Flour Tortillas
(Contains: Gluten, Wheat, Soy; May be present: Soy, Milk.)
1 sachet
Aussie Spice Blend
1
Tomato
1
Avocado
Cooking Steps
• In a medium bowl, combine beef mince, Aussie spice blend, fine breadcrumbs, the egg, garlic paste and a pinch of salt. • Using damp hands, form heaped spoonfuls of mixture into small meatballs (4-5 meatballs per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, tossing, until browned and cooked through, 8-10 minutes.
• Meanwhile, roughly chop tomato. Thinly slice avocado • In a second medium bowl, combine gourmet leaf mix, tomato and a drizzle of olive oil and vinegar. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Halve meatballs. • Fill tortillas with gourmet leaf salad, avocado and Aussie beef meatballs. Sprinkle over Cheddar cheese. • Top with dill-parsley mayo to serve. Enjoy!
