Herby Beef Meatballs & Steamed Zucchini

Name: Herby Beef Meatballs & Steamed Zucchini with Potato Mash & Rocket Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 potato; 1 zucchini; 2 clove garlic; 30 g butter; 1 packet beef mince; 1 sachet garlic & herb seasoning; ½ packet fine breadcrumbs; 1 egg; 1 packet passata; ¼ cup water; 1 packet rocket leaves; drizzle vinegar (balsamic or white wine); 1 packet Parmesan cheese

with Potato Mash & Rocket Salad

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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.

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

Allergens:

Milk

•Gluten

•Wheat

•Egg

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

potato

zucchini

2 clove

garlic

1 packet

beef mince

1 sachet

garlic & herb seasoning

½ packet

fine breadcrumbs

1 packet

passata

1 packet

rocket leaves

1 packet

Parmesan cheese

Not included in your delivery

olive oil

30 g

butter

egg

¼ cup

water

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2605 kJ

Calories622 kcal

Fat32.7 g

of which saturates15.8 g

Carbohydrate42.3 g

of which sugars10.5 g

Dietary Fibre7.7 g

Protein44 g

Sodium1210 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• 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 into thin sticks. 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, 7-8 minutes. • Transfer zucchini to a bowl, season to taste and cover to keep warm. • Drain potatoes and return to the pan. Add the butter and mash until smooth. Cover to keep warm.

• 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. Transfer to a plate. You should get 4-5 meatballs per person.

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

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Add meatballs, 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 and the water. Gently stir to combine and simmer until slightly thickened, 1-2 minutes.

• In a second medium bowl, combine rocket leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide potato mash, steamed zucchini and rocket salad between plates. Top with herby beef meatballs. Sprinkle over Parmesan cheese to serve. Enjoy!

Little cooks: Take the lead by tossing the salad!