Double Beef Meatball Bites & Rainbow Veggie Treasure

Name: Double Beef Meatball Bites & Rainbow Veggie Treasure with Golden Wedges & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Pumpkin; 1 Capsicum; 1 Zucchini; 500 g Beef Mince; 2 Potato; 1 packet Fine Breadcrumbs; 1 packet Smokey Aioli; 1 sachet Nan's Special Seasoning

with Golden Wedges & Smokey Aioli

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Turn mealtime into a colourful adventure! Kids can build their own beef meatball bites and enjoy a rainbow veggie traybake, alongside tasty wedges. It’s fun, hands-on and packed with veggie power!

Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Wheat

•Eggs

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Pumpkin

Capsicum

Zucchini

500 g

Beef Mince

Potato

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Smokey Aioli

(Contains: Eggs; May be present: Milk.)

1 sachet

Nan's Special Seasoning

Nutritional Values

Calories796 kcal

Energy (kJ)3330 kJ

Fat39 g

of which saturates12.4 g

Carbohydrate44.6 g

of which sugars18.4 g

Dietary Fibre10.9 g

Protein65.3 g

Cholesterol32.5 mg

Sodium736 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. Cut pumpkin into bite-sized chunks. Slice zucchini into rounds. Cut beetroot into 1cm chunks. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

• Place pumpkin, zucchini and beetroot on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. Little cooks: Help with sprinkling over the salt and tossing the veggies.

• Place wedges on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Little cooks: Help with sprinkling over the salt and tossing the wedges.

• Meanwhile, in a large bowl, combine beef mince, fine breadcrumbs, the egg, Nan's special seasoning 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. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

• 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).

• Divide wedges, rainbow veggie traybake and beef meatballs between plates. • Serve with smokey aioli. Enjoy! Little cooks: Add the finishing touch by drizzling over the smokey aioli!