We've teamed juicy beef mince with a garlic and herb seasoning for a rissole recipe you can't go wrong with. Complete with a hearty roast veggie toss and a sprinkle of Parmesan, did we mention this is low carb?
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
peeled & chopped pumpkin
garlic & herb seasoning
baby spinach leaves
dill & parsley mayonnaise(ContainsEgg)
grated Parmesan cheese(ContainsMilk)
• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum and carrot into bite-sized chunks. Place on a lined oven tray. Add peeled & chopped pumpkin to tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic.
• In a large bowl, combine beef mince, garlic, panko breadcrumbs (see ingredients), egg, garlic & herb seasoning and the salt. • Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • When veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook rissoles in batches until browned and cooked through, 3-4 minutes each side. Remove from heat.
• When roast veggies are done, add baby spinach leaves to the tray. Gently toss to combine.
• Divide garlic and herb beef rissoles and roast veggie toss between plates. • Sprinkle the grated Parmesan cheese over the roast veggie toss. Serve with a dollop of dill & parsley mayonnaise.