Oregano & Caramelised Onion Beef Meatballs
with Potato-Carrot Smash, Pear Salad & Pepitas
Overhaul your everyday meatballs with this new recipe that will have others asking, "What's the secret ingredient in these?" We believe it's our caramelised onion chutney, which adds a sweet and savoury depth of flavour to the oregano-laced meatballs. Our sticky meat glaze is also a contender, enhancing the chutney's deliciousness and giving the meatballs a gorgeous finish.
This recipe is under 650kcal per serving.
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
2
potato
1
carrot
1
pear
1 packet
beef mince
1 packet
caramelised onion chutney
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
½ sachet
dried oregano
1 packet
Sticky Meat Glaze
(May be present: Eggs, Milk, Tree Nuts.)
1 bag
salad leaves
1 packet
pepitas
(May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and carrot, then cut into large chunks. • Thinly slice pear into wedges.
TIP: Save time and get more fibre by leaving the potato and carrot unpeeled!
• Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain. • Return veggies to pan, then season generously with salt. Smash until smooth.
• Meanwhile, combine beef mince, caramelised onion chutney, fine breadcrumbs, dried oregano (see ingredients), and a pinch of salt and pepper in a medium bowl. • Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.
TIP: The chutney helps bind the meatballs!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat. Stir in sticky meat glaze and a splash of water, tossing to coat.
TIP: For best results, drain the oil from the pan before cooking the glaze.
TIP: Reduce heat to medium, if meatballs are becoming too charred.
• While the meatballs are cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. • Just before serving, add salad leaves and pear, tossing to coat.
• Divide oregano and caramelised onion beef meatballs, potato-carrot smash and pear salad between plates. • Sprinkle pepitas over salad to serve. Enjoy!
