One-Tray Tomato & Herb Beef Meatballs
with Roast Veggie Toss & Creamy Pesto Dressing
Our new tomato and herb seasoning is the talk of the test kitchen and when laced on beef meatballs, you'll soon find out why. Served with a selection of only the finest veggies and drizzled with creamy pesto dressing, Mediterranean night is sorted!
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
beetroot
2
sweet potato
1
carrot
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
tomato & herb seasoning
1 packet
lemon pepper seasoning
1 bag
baby spinach leaves
1 packet
mustard cider dressing
1 packet
creamy pesto dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Macadamia, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into 1cm chunks. Cut sweet potato and carrot into bite-sized chunks. • In a medium bowl, combine beef mince, fine breadcrumbs, tomato & herb seasoning, egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person).
• Place chopped veggies on lined oven tray. Sprinkle over lemon pepper seasoning, drizzle with olive oil and season with salt. Toss to coat. • Roast for 10 minutes. Remove tray from oven and add meatballs. • Roast until veggies are tender and meatballs are browned, 15-20 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When roast veggies have cooled a little, add baby spinach leaves and mustard cider dressing to oven tray and gently toss to combine. Season to taste.
• Divide roast veggie toss and tomato & herb beef meatballs between bowls. • Top with creamy pesto dressing and flaked almonds to serve. Enjoy!
