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Middle Eastern Beef Meatballs

Middle Eastern Beef Meatballs

with honey-Roasted Pumpkin & Coriander Yoghurt

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Roll up to a tasty dinner with these easy meatballs infused with mild Middle Eastern spices. With colourful side dishes and a creamy yoghurt sauce, this is a tasty and well-rounded meal!

Allergens:Tree NutsMilkGlutenEgg

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

carrot

2 clove

garlic

1 bag

coriander

1 packet

peeled & chopped pumpkin

1 packet

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 tub

Greek-style yoghurt

(ContainsMilk)

1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGluten)

1 sachet

Souk Market spice blend

(May be present Gluten)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tsp

honey

1 unit

egg

(ContainsEgg)

½ tsp

salt

1 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2590 kJ
Fat31.6 g
of which saturates8.8 g
Carbohydrate36.2 g
of which sugars22.7 g
Dietary Fibre0 g
Protein43.6 g
Cholesterol0 mg
Sodium878 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) into 2cm chunks. Finely chop the garlic (or use a garlic press). Finely chop the coriander. TIP: Cut the carrots to the correct size so they cook in the allocated time.

2

Place the peeled & chopped pumpkin and the carrot on an oven tray lined with baking paper with a drizzle of olive oil and a pinch of salt and pepper. Toss to coat then roast for 20-25 minutes, or until almost tender. Remove the tray from the oven, drizzle the pumpkin and carrot with the honey and turn to coat. Return to the oven and roast for a further 5 minutes, or until tender and caramelised.

3

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes, or until golden. Transfer to a plate. Return the pan to a medium-high heat with olive oil (2 tsp for 2 people / 1 tbs for 4 people) and 1/2 the garlic. Cook for 30 seconds, or until fragrant, then transfer to a medium bowl. Add the Greek yoghurt, coriander (reserve some for garnish) and a good pinch of salt and pepper to the garlic oil. Whisk to combine.

4

In a medium bowl, combine the beef mince, fine breadcrumbs, egg, Souk Market spice blend, the salt and the remaining garlic. Using damp hands, take 1 heaped tbs of the beef mixture and shape into a meatball. Set aside on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.

5

Return the frying pan to medium-high heat with a drizzle of olive oil. Add the meatballs and cook for 8-10 minutes, turning regularly or until browned and cooked through. In a medium bowl, combine the vinegar with olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. Add the mixed salad leaves to the bowl with the dressing and toss to coat. TIP: Dress the salad just before serving to keep the leaves crisp.

6

Divide the honey-roasted pumpkin and carrot, Middle Eastern meatballs and salad between plates. Serve with the coriander yoghurt. Garnish with the pine nuts and any reserved coriander.