Quick Garlic-Herb Beef Meatballs & Haloumi
with Garden Salad, Creamy Pesto & Almonds
For meatballs with some Mediterranean vibes, lace them with our rich garlic and herb seasoning. Then add an extra layer of flavour by coating them in our caramelised onion chutney before serving over a simple and textural salad to balance out the richness. Don't forget the drizzle of creamy basil pesto dressing and haloumi to tie everything together.
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.
Ingredients
1 bag
celery
1
carrot
1
cucumber
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
beef mince
1 sachet
garlic & herb seasoning
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
onion chutney
1 bag
mixed salad leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Finely chop celery. • Grate carrot. • Slice cucumber into thin slices. • Cut haloumi into 1cm thick slices. In a medium bowl, add haloumi and cover with water to soak.
• In a medium bowl, combine beef mince, garlic & herb seasoning, finebreadcrumbs (see ingredients), the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.
• Drain haloumi and pat dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to plate. Return pan to medium-high heat. • Cook meatballs, turning regularly, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add onion chutney and a splash of water. Gently toss meatballs to coat. • While the meatballs are cooking, combine mixed salad leaves, celery, carrot and cucumber in a medium bowl. Just before serving, add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.
TIP: Dressing the salad just before serving will help the leaves stay crisp!
• Divide garden salad between bowls. Top with Mediterranean beef meatballs and haloumi, spooning over any remaining glaze from the pan. • Drizzle with creamy pesto dressing and garnish with flaked almonds to serve. Enjoy!