Caribbean Pork Meatballs & Quinoa-Millet Bowl
with Mint Yoghurt & Charred Pineapple Salsa
Approved by our dietitians and taste testers, this bowl is bursting with goodness and flavour - from the meatballs laced with our capsicum-y Caribbean seasoning, to the fluffy quinoa and millet (which are actually both seeds that cook, look and taste a lot like grains). Add the finishing touches with a refreshing and creamy mint yoghurt, and a
This recipe is under 650kcal per serving.
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
1
red onion
3 clove
garlic
1 tin
pineapple slices
1
cucumber
1 bag
baby spinach leaves
1 bag
mint
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
quinoa
1 sachet
mild Caribbean jerk seasoning
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice red onion. Finely chop garlic. Rinse quinoa & millet blend using a sieve. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Add quinoa & millet and a pinch of salt. Half-fill the saucepan with the boiled water. Stir to combine. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain, then return to saucepan.
TIP: Rinsing the quinoa and millet helps remove any bitter flavour!
• While the quinoa and millet are cooking, drain pineapple slices. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a chopping board to cool slightly. • Meanwhile, roughly chop cucumber, baby spinach leaves and mint leaves.
• In a medium bowl, combine pork mince, mild Caribbean jerk seasoning, the egg, fine breadcrumbs and remaining garlic. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). • Transfer to a plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've swapped to beef mince, prepare the beef meatballs the same way as above.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Cook beef meatballs the same way as above.
• Meanwhile, combine Greek-style yoghurt and mint in a small bowl. Set aside. • Roughly chop charred pineapple. In a medium bowl, combine pineapple, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside. • Stir spinach through the quinoa & millet. Season to taste.
• Divide quinoa and millet between bowls. Top with Caribbean pork meatballs. • Serve with charred pineapple salsa and mint yoghurt. Enjoy!