Mexican Beef Meatballs & Cauli-Carrot Rice
with Cucumber Salsa & Chipotle Sour Cream
Lace juicy beef meatballs with our Tex-Mex spice blend and you won't regret it! While the meatballs sizzle in the pan, prep the rest of the components for this fun dish, including a quick veggie 'rice' which is so full of flavour, you won't even miss the carbs.
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.
Ingredients
1 packet
beef mince
1
cucumber
1
tomato
2 clove
garlic
1
carrot
1 packet
mild chipotle sauce
(Contains Soy;)
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
cauliflower rice
1 sachet
vegetable stock powder
1 bag
herbs
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
20 g
butter
Nutritional Values
Utensils
Instructions
SPICY! The spice blend is mild, but use less if you're sensitive to heat.
In a medium bowl, combine beef mince, Tex-Mex spice blend and a pinch of salt and pepper. Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl and cover to keep warm.
While the meatballs are cooking, roughly chop cucumber and tomato. In a medium bowl, combine cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
Finely chop garlic. Grate the carrot. In a small bowl, combine mild chipotle sauce and light sour cream. Set aside.
TIP: The chipotle sauce is mild, but use less if you're sensitive to heat!
Wipe out frying pan, then return to high heat with the butter and a drizzle of olive oil. Cook cauliflower rice, carrot, garlic and vegetable stock powder, stirring, until tender and fragrant, 2-3 minutes. Season with pepper.
Divide cauli-carrot rice between bowls. Top with Mexican beef meatballs and cucumber salsa. Drizzle with chipotle sour cream. Tear over herbs to serve.
