American BBQ Beef Meatballs
with Sweet Potato Fries & Rainbow Salad
These rissoles are bursting with the tried and true flavour of our All-American spice blend and tangy BBQ sauce. On the side, we've got a bright salad and wholesome oven-baked sweet potato fries for a splendid finish.
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.
Ingredients
2 unit
sweet potato
1 tin
sweetcorn
1 packet
beef mince
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
¾ sachet
All-American spice blend
1 packet
BBQ sauce
1 punnet
cherry tomatoes
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 unit
egg
(Contains Egg;)
½ tsp
water
1 tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top rack until tender, 20-25 minutes.
TIP: Cut the sweet potato to size so it cooks in time. If your tray is getting crowded, spread the sweet potato across two trays.
While the fries are baking, drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
In a medium bowl, combine the beef mince, egg, fine breadcrumbs (see ingredients list), All- American spice blend (see ingredients list) and a generous pinch of salt. Using damp hands, shape a heaped spoonful of the beef mixture into a small meatball. Transfer to a plate. Repeat with the remaining beef mixture (you should get about 4-5 meatballs per person).
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook until browned and cooked through, 8-10 minutes. Remove the pan from the heat. Add the BBQ sauce and a small splash of water and toss to coat the meatballs, 30 seconds.
While the meatballs are cooking, halve the cherry tomatoes. Add the tomatoes and mixed salad leaves to the bowl with the corn. Season to taste. Add the white wine vinegar and a drizzle of olive oil and toss to combine.
Divide the sweet potato fries, American BBQ meatballs and rainbow salad between plates. Spoon over any BBQ sauce from the pan to serve.