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Fetta Stuffed Meatballs
Fetta Stuffed Meatballs

Fetta Stuffed Meatballs

with Olive & Cucumber Salad

Just when you thought meatballs couldn’t get any more exciting, we’ve gone and filled these with fetta! Don’t forget to go to the effort to cut your sweet potato into fairly small chunks. It will ensure they’re cooked quickly and nice and crispy!

Tags:
Naturally Gluten-Free
High Protein
Nut Free
Allergens:
Milk

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

400 g

sweet potato

1 clove

garlic

1 packet

beef mince

1 bunch

oregano

1 block

fetta cheese

1

cucumber

¼

red onion

1 tub

kalamata olives

Not included in your delivery

2 tbs

olive oil

Nutritional Values

per serving
Calories2490 kcal
Fat34.7 g
of which saturates10.9 g
Carbohydrate33.6 g
of which sugars13.7 g
Protein35 g
Sodium750 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Baking Paper
Baking Tray
Bowl
Pan

Cooking Steps

1

Preheat oven to 220°C/200°C fan-forced. To prepare the ingredients, cut the sweet potato into 2 cm chunks. Peel and crush the garlic, pick and roughly chop the oregano leaves, cut the fetta cheese and cucumber into 1 cm cubes, finely slice the red onion, and halve the kalamata olives (check for pits).

2

In a medium bowl mix together the sweet potato, 1/2 of the olive oil, garlic and season with salt and pepper. Place on a lined baking tray and bake for 20-30 minutes, or until golden and cooked through. Set aside.

Combine the ingredients
3

Meanwhile, in a separate medium bowl mix together the beef mince and half the oregano and season with salt and pepper. Roll the beef mince into meatballs (you should get about three per person), insert fetta cheese into the middle of each meatball and squeeze to seal tightly. Set aside.

4

Heat a dash of olive oil in a large frying pan over a medium-high heat. Add the meatballs and cook, turning, for 8-9 minutes or until browned and cooked through.

Toss the salad
5

Meanwhile, in a medium bowl, combine the cucumber, red onion, Kalamata olives and the remaining oregano and olive oil. Season with salt and pepper.

6

To serve, divide the sweet potatoes, Greek salad and meatballs between plates. Enjoy!

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