Proof that comfort food can be low carb, you're in for a real treat with tonight's Italian-inspired meatballs and mash, complete with a vibrant sugo you're going to want to whip up on repeat.
This recipe is under 650kcal 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.
garlic & herb seasoning
spinach & rocket mix
chicken-style stock powder
grated Parmesan cheese(ContainsMilk)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Bring a medium saucepan of salted water to the boil. Roughly chop the cauliflower into small florets. Peel the potato and cut into bite-sized chunks. Cook the cauliflower and potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the milk and 1/2 the butter. Season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While the veggies are cooking, combine the pork mince, garlic & herb seasoning and grated Parmesan cheese in a medium bowl. Using damp hands, roll heaped spoonfuls of the mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
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. Transfer to a bowl.
TIP: Cook the meatballs in batches if your pan is getting crowded.
While the meatballs are cooking, slice the cucumber into half-moons. Roughly chop the brown onion (see ingredients). Finely chop the garlic. In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then top with the cucumber and spinach & rocket mix. Set aside.
TIP: Toss the salad just before serving to keep the leaves crisp.
Wipe out the frying pan, then return to a medium heat with a drizzle of olive oil. Cook the onion, stirring, until tender, 3-4 minutes. Add the garlic and cook until fragrant, 30 seconds. Reduce the heat to medium, then add the passata, chicken-style stock powder, a pinch of brown sugar and the remaining butter. Cook, stirring, until slightly thickened 3-4 minutes.
Toss the salad. Divide the cauli-potato mash between bowls. Top with the Italian pork meatballs, spooning over the tomato sugo. Serve with the salad.