Mustard Beef Meatballs & Creamy Herb Sauce
with Cauli-Potato Mash & Veggies
Add a lovely depth of flavour to juicy meatballs by spiking the mince with our trusty Aussie spice blend and a dash of Dijon. To keep the carbs in check, serve with a mash bulked up with cauliflower, plus garlicky veg for crunch and colour. Drizzle with a herby cream sauce to tie everything together.
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
potato
1 portion
cauliflower
1
zucchini
1
carrot
3 clove
garlic
1 packet
beef mince
1 bag
herbs
1 packet
light cooking cream
(Contains Milk;)
1 sachet
Aussie spice blend
1 packet
Dijon mustard
Not included in your delivery
olive oil
20 g
butter
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cut cauliflower into small florets. Cook potato and cauliflower in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. Add the butter and a good pinch of salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While the mash is cooking, slice zucchini and carrot into thin sticks. Finely chop garlic. Set aside. In a medium bowl, combine beef mince, Aussie spice blend, Dijon mustard and a good pinch of salt. Using damp hands, roll heaped spoonfuls of 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 zucchini and carrot, tossing, until tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season. Transfer to a bowl and cover to keep warm.
Return frying pan to medium-high heat with a drizzle of olive oil. 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 herb leaves. When the meatballs are cooked, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook remaining garlic, stirring, until fragrant, 30 seconds. Stir in herbs and light cooking cream, then simmer until slightly reduced, 1-2 minutes. Season generously with salt and pepper.
Divide cauli-potato mash and veggies between plates. Top with mustard beef meatballs. Spoon over creamy herb sauce to serve.
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