Mexican Beef Meatballs & Cauli-Carrot Rice
with Cucumber Salsa & Chipotle Sour Cream
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.
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Cauliflower Rice
1 packet
Coriander
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
250 g
Beef Mince
1
Tomato
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Cucumber
1
Carrot
Cooking Steps
SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a medium bowl, combine the 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 meatballs are cooking, roughly chop the 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: Although the chipotle sauce is mild, we suggest using less if you want this dish to be on the milder side!
Wipe out frying pan and 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, 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 coriander to serve. Enjoy!
