Tex-Mex Beef Meatballs & Caramelised Onion
with Veggie-Cauli Rice & Greek Yoghurt- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Gluten
Give classic meatballs a fun twist by lacing them with our mild Tex-Mex spice blend, and giving them some time to mingle in the pan with sweet and savoury caramelised onion. Serve over a veggie-loaded cauli rice instead of regular rice and you'll also be keeping the carbs down, without feeling like you're missing out. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
3 clove
garlic
1 bag
baby spinach leaves
½
brown onion
1
carrot
1 tin
sweetcorn
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
cauliflower rice
½ sachet
vegetable stock powder
1 sachet
Tex-Mex spice blend
(May be present: Soy, Wheat, Gluten.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves. Thinly slice brown onion (see ingredients). Thinly slice carrot into half-moons. Drain the sweetcorn. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a medium bowl, combine beef mince, fine breadcrumbs, Tex-Mex spice blend, the egg, 1/2 the garlic and a pinch of salt. • 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 high heat. • Cook carrot and corn until tender and lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook remaining garlic, until fragrant, 1 minute. • Add cauliflowerrice and vegetable stock powder (see ingredients) and cook until softened, 2-4 minutes. • Transfer to the bowl with carrot and corn. Season to taste. Cover to keep warm.
• Wipe out frying pan, then return to medium-high heat with a generous drizzle of olive oil. • Cook meatballs, turning, until browned, 5-7 minutes. • Reduce heat to medium, then add onion, stirring regularly, until softened, 4-5 minutes. • Add the balsamic vinegar, the brown sugar and a splash of water. Mix well.
TIP: Add a splash more water to loosen the onion mixture, if needed.
• Meanwhile, to the bowl with cauliflower rice, add spinach and a drizzle of white wine vinegar and olive oil. • Toss to combine. Season to taste.
• Divide veggie-cauli rice between bowls. • Top with Tex-Mex beef meatballs and caramelised onion. • Serve with a dollop of Greek-style yoghurt. Enjoy!
