Garlicky Beef Meatballs & Steamed Zucchini
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Garlicky Beef Meatballs & Steamed Zucchini

Garlicky Beef Meatballs & Steamed Zucchini

with Potato Mash & Rocket Salad

Sure to keep you nice and warm, the creamy mash and beef meatballs will do the trick. And, because we think you can have the best of both worlds, the steamed zucchini and rocket salad will also keep dinner time, crisp and light.

Tags:
Kid Friendly
Under 650kcal
Quick
Under 40g carbs
Allergens:
Gluten
Wheat
Egg

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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

zucchini

2 clove

garlic

1 packet

beef mince

1 sachet

garlic & herb seasoning

½ packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1 box

passata

1 sachet

chicken-style stock powder

1 packet

rocket leaves

Not included in your delivery

olive oil

30 g

butter

1

egg

(Contains Egg;)

¼ cup

water

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2335 kJ
Fat26.6 g
of which saturates14.1 g
Carbohydrate38.9 g
of which sugars11 g
Dietary Fibre7.4 g
Protein38.3 g
Sodium1202 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Frying Pan

Instructions

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into bite-size chunks. Trim zucchini and cut into thin batons. Finely chop garlic. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. In the last 8 minutes of cook time, place a colander or steamer basket on top and add zucchini. Cover and steam until zucchini is tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer zucchini to a bowl, season and cover to keep warm. • Drain potatoes and return to pan. Add the butter and mash until smooth. Cover to keep warm.

2
2

• While veggies are cooking, in a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

3
3

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Add meatballs and cook, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Add garlic and cook until fragrant, 1 minute. Add passata, the water and chicken-style stock powder. Gently stir to combine and simmer until slightly thickened, 1-2 minutes.

4
4

• In a second medium bowl, combine rocket leaves, a drizzle of vinegar and olive oil. Season to taste. • Divide potato mash between plates. Top with garlicky beef meatballs. Serve with zucchini and balsamic rocket salad. Enjoy!

Little cooks: Take the lead by tossing the salad!