Tandoori-Style Beef Meatballs

Name: Tandoori-Style Beef Meatballs with Roasted Veggies & Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 2 potato; 1 carrot; 1 zucchini; 1 packet beef mince; 1 egg; 1 packet Fine Breadcrumbs; 1 packet tandoori paste; 1 tsp brown sugar; ¼ cup water; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet flaked almonds; 1 packet Greek-style yoghurt

with Roasted Veggies & Yoghurt

Up to 180$ + Free Treats / Extras for Life

These tandoori-style beef meatballs are truly the stars of this dish. They are packed with colour, and most importantly flavour and the kids can help you make them as well. We've paired these delights with a roast veggie toss, to keep the calories down and the flavour up!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian approved

•Kid Friendly

Allergens:

Eggs

•Gluten

•Wheat

•Almond

•Milk

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

zucchini

1 packet

beef mince

1 packet

Fine Breadcrumbs

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

1 packet

tandoori paste

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

1 tsp

brown sugar

¼ cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2396 kJ

Fat25.9 g

of which saturates7.9 g

Carbohydrate43.7 g

of which sugars14.9 g

Protein39.7 g

Sodium896 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and zucchini into bite-size chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• While veggies are roasting, combine beef mince, the egg, and the fine breadcrumbs in a medium bowl. Season with a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of 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 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).

• In the last minute of cook time, add the tandoori paste, the brown sugar, and the water, until slightly thickened, 1 minute. • Remove pan from heat and stir through 1/2 the yoghurt.