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Garlic & Herb Beef Meatballs

Garlic & Herb Beef Meatballs

with Red Pesto Risoni & Parmesan Cheese

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Give rissoles a herby hit with garlic and herb seasoning for an easy flavour boost. With a super cheesy risoni, this meal shines a whole new light on a tried-and-true dinner.

Tags:High Protein
Allergens:GlutenEggMilkTree Nuts

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1

carrot

1 bag

parsley

1 tin

diced tomatoes

1 sachet

vegetable stock powder

1 packet

risoni

(ContainsGluten)

1 packet

beef mince

½ packet

fine breadcrumbs

(ContainsGluten)

1 sachet

garlic & herb seasoning

1 packet

red pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1

eggs

(ContainsEgg)

¼ tsp

salt

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4169 kJ
Fat46.2 g
of which saturates16.2 g
Carbohydrate83.5 g
of which sugars19 g
Protein56.4 g
Sodium2517 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Grate the carrot. Finely chop the garlic.

2

In a medium saucepan, heat a good drizzle of olive oil over a medium-high heat. Cook the carrot until slightly softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the diced tomatoes, water, brown sugar, vegetable stock powder and risoni. Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and the water has absorbed, 15-18 minutes. TIP: Add a dash more water if your risoni looks dry.

3

While the risoni is cooking, combine the beef mince, egg, fine breadcrumbs (see ingredients), the salt, garlic & herb seasoning and a pinch of pepper in a large bowl. Using damp hands, form a heaped spoonful of the beef mixture into a meatball. Transfer to a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes. Reduce the heat to medium if the meatballs are browning too quickly. Transfer to a plate.

5

When the risoni is done, reduce the heat to low. Stir through the grated Parmesan cheese (reserve some for garnish!), red pesto, butter and baby spinach leaves. Add the meatballs and cover the saucepan with a lid. Cook until the spinach is just wilted, 1-2 minutes. Remove the pan from the heat and season to taste.

6

Roughly chop the parsley leaves. Divide the meatball pesto risoni between bowls and garnish with the parsley and remaining Parmesan cheese.