Sticky Beef Meatballs & Root Veg Smash
with Tomato Salad & Pepitas
Team potato and carrot in a veggie mash smash, that tastes extra delicious, especially when you pair it with Aussie-spiced lamb meatballs. Finish it all off with a simple salad and some pepitas for crunch!
This recipe is under 650kcal per serving.
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
2
potato
1
carrot
1
tomato
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Aussie spice blend
1 packet
Sweet & Savoury Glaze
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
spinach & rocket mix
1 packet
pepitas
(May be present: Soy, Milk, Walnut, Almond, Macadamia, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pistachio, Pecan.)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
drizzle
balsamic vinegar
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and carrot, then cut into large chunks. • Thinly slice tomato into wedges.
TIP: Save time and get more fibre by leaving the potato and carrot unpeeled!
• Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain. • Return veggies to pan, then season with salt. Mash until smooth.
• Meanwhile, combine lamb mince, egg, fine breadcrumbs, Aussie spice blend and a pinch of salt and pepper in a medium bowl. • Using damp hands, roll heaped spoonfuls of the 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. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat. Stir in sweet & savoury glaze and a splash of water, tossing meatballs to coat.
TIP: For best results, drain the oil from the pan before adding the glaze. TIP: Reduce heat to medium if meatballs are becoming too charred.
• While meatballs are cooking, combine a drizzle of balsamic vinegar and olive oil in a second medium bowl. Season with salt and pepper. • Add spinach & rocket mix and tomato, tossing to coat.
• Divide beef meatballs, potato-carrot smash and tomato salad between plates. • Sprinkle pepitas over salad to serve. Enjoy!
