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HelloHero: One-Pot Garlicky Beef Meatballs
HelloHero: One-Pot Garlicky Beef Meatballs

HelloHero: One-Pot Garlicky Beef Meatballs

with Creamy Pesto Risoni & Flaked Almonds

The beauty of this slow-cooked recipe is that it requires minimal prep, with most of the magic happening in just one pan. Simply roll and cook the meatballs before whipping up the risoni and making it saucy towards the end. Dinner is served!

Allergens:
Milk
Eggs

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.

Preparation Time1 hour 15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Basil Pesto

250 g

Beef Mince

1 packet

Fine Breadcrumbs

1 packet

Flaked Almonds

1 sachet

Garlic & Herb Seasoning

2

Garlic

1 packet

Light Cooking Cream

1 packet

Risoni

1

Silverbeet

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

20 g

butter

1 piece

egg

Nutritional Values

Calories1040 kcal
Energy (kJ)4330 kJ
Fat60.1 g
of which saturates22 g
Carbohydrate74.2 g
of which sugars7.3 g
Dietary Fibre6.5 g
Protein47.9 g
Sodium1140 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan

Cooking Steps

Get prepped
1

• Finely chop garlic. Roughly chop silverbeet. • In a medium bowl, combine beef mince, fine breadcrumbs, garlic & herb seasoning, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

Cook the meatballs
2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add meatballs, turning, until browned and cooked through, 8-10 minutes. • Transfer to a bowl and cover to keep warm.

Cook the risoni
3

• Wash out saucepan. Half-fill the large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. Drain risoni. • Return saucepan to medium heat with the butter. Add silverbeet and cook until tender, 2-3 minutes. • Add the garlic and cook until fragrant, 1 minute. • Return cooked risoni to the pan, add the light cooking cream, vegetable stock and basil pesto and cook until slightly thickened, 1-2 minutes. Season to taste.

Finish & serve
4

• Divide creamy pesto risoni between bowls and top with the garlicky beef meatballs. • Sprinkle with flaked almonds to serve. Enjoy!

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