Quick Mediterranean Beef Meatballs
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Quick Mediterranean Beef Meatballs

Quick Mediterranean Beef Meatballs

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.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Calorie Smart
Over 30g protein
Allergens:
Almond
Gluten
Wheat
Eggs
Milk
Walnut

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 bag

celery

1

carrot

1

tomato

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, 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, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

Not included in your delivery

olive oil

1

eggs

(Contains: Eggs;)

1 drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)2340 kJ
Fat34.9 g
of which saturates8.1 g
Carbohydrate24.4 g
of which sugars15.6 g
Protein35.5 g
Sodium796 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Cooking Steps

1
1

• Finely chop celery. • Roughly chop tomato. • Grate carrot.

2
2

• In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs (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.

3
3

• In a large frying pan, heat a drizzle of olive oil over 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 tomato 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!

4
4

• Divide garden salad between bowls. Top with Mediterranean beef meatballs, spooning over any remaining glaze from the pan. • Drizzle with creamy pesto dressing and garnish with flaked almonds to serve. Enjoy!

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