Mumbai Pork Meatballs
with Roast Veggie Toss & Garlic Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
3
Garlic
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Sweet Potato
250 g
Pork Mince
1
Carrot
1
Capsicum
1 sachet
Mumbai Spice Blend
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato, carrot and capsicum into bite sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Remove from oven and allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, Mumbai spice blend, fine breadcrumbs, the egg, 1/2 the garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook remaining garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• Return pan to medium-high heat with a drizzle of olive oil and add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• To the tray with roasted veggies, add baby spinach leaves and golden goddess dressing. Season and toss to combine.
• Divide roast veggie toss between plates. • Top with Mumbai pork meatballs and garlic yoghurt. • Sprinkle over flaked almonds. Enjoy!
