Paprika Spiced Beef Meatballs & Sticky Glaze
with Mashed Potato & Steamed Veggies
Perk up this week's beef meatballs with our paprika spice blend, along with a delightful sticky glaze that is equal parts savoury and equal parts delicious. We've also added in an easy mash and veggies so you can get your broccoli and carrot fixings!
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
2
potato
1 bag
Broccoli & Carrot Mix
1 bag
baby spinach leaves
1 packet
beef mince
1 sachet
paprika spice blend
(Contains Sulphites;)
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 sachet
chicken-style stock powder
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
40 g
butter
1
egg
(Contains Egg;)
2 tbs
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel and cut potato into bite-sized chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato and return to saucepan. Add the milk and half the butter to potato and season generously with salt. • Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• When potatoes have 8 minutes remaining, place a colander or steamer basket on top and add broccoli and carrot mix. • Cover and steam until veggies are tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl and add baby spinach leaves, tossing to combine. Season and cover to keep warm.
• While veggies are steaming, in a medium bowl, combine pork mince, paprika spice blend, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef 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. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• Reduce heat to medium-low. • Stir in sweet & savoury glaze, chicken-style stock powder (see ingredients), the water and remaining butter, tossing meatballs to coat, 1-2 minutes. • Divide mashed potato and steamed veggies between plates. Top mash with paprika spiced beef meatballs. Spoon over any remaining glaze from pan. • Sprinkle with Parmesan cheese to serve. Enjoy!