Saucy Beef Meatballs & Baby Carrots
with Potato-Turnip Mash & Bacon-Balsamic Salad
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
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
2
Garlic
1
Dutch Carrots
250 g
Beef Mince
1
Potato
1 sachet
Garlic & Herb Seasoning
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Passata
1
Turnip
1 packet
Spinach & Rocket Mix
Cooking Steps
• Bring a large saucepan of salted water to boil. Peel potato and turnip and cut into bite-size chunks. Trim green tops from Dutch carrots and scrub them clean (halve any thick carrots lengthways). Finely chop garlic. • Cook potato and turnip in the boiling water until easily pierced with a fork, 12-15 minutes. • Meanwhile, add carrots and a splash of water to microwave-safe bowl, then cover with a damp paper towel. Microwave on high until just tender, 2-4 minutes. Drain, season to taste with salt and pepper, then return to the bowl and cover to keep warm.
• Drain potatoes and turnips, then return to saucepan. Add the butter and chicken-style stock powder and mash until smooth. Cover to keep warm. • Meanwhile, combine beef mince, garlic & herb seasoning and a pinch of salt in a medium bowl. Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
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 generous 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). Transfer to a plate and cover to keep warm. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return pan to medium-high heat. Add garlic and cook until fragrant, 1 minute. Add passata, meatballs and water. Stir to combine and simmer until slightly thickened, 1-2 minutes.
• In a medium bowl, combine spinach, rocket & fennel mix, a drizzle of balsamic vinegar and olive oil. Top with diced bacon. Season to taste. • Divide turnip mash between plates. Top with garlicky beef meatballs. Serve with zucchini and balsamic rocket salad. Enjoy!
