Garlic & Herb Pork Meatballs & Zesty Quinoa
with Green Beans & Honey Mustard Yoghurt
Our fluffy quinoa and millet blend stands up so well to the herby pork meatballs. Bring it all together with a drizzle of rich honey-mustard yoghurt for creaminess, plus a squeeze of lime juice for some extra tang!
This recipe is under 650kcal per serving.
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
3 clove
garlic
½
brown onion
1 bag
green beans
½
lime
1 packet
quinoa & millet blend
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
garlic & herb seasoning
1 sachet
lemon pepper seasoning
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
½ packet
Dijon mustard
Not included in your delivery
1
olive oil
1
egg
(Contains Egg;)
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Boil the kettle. Rinse quinoa & millet blend using a sieve (rinsing the grain will help remove any bitter flavour). • Finely chop garlic and brown onion (see ingredients). Trim green beans. Slice lime into wedges. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Add carrot and 1/2 the garlic and cook, stirring, until softened, 2-3 minutes. • Half-fill saucepan with the boiling water. Add quinoa & millet blend and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. Drain and return to saucepan.
• Meanwhile, combine pork mince, fine breadcrumbs, egg, garlic & herb seasoning, and a pinch of salt and pepper in a medium bowl. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add green beans and cook until tender, 4-5 minutes. • Remove pan from heat and add a squeeze of lime juice. Season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a generous drizzle of olive oil. Add meatballs and cook, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until tender, 5-6 minutes. • Add lemon pepper seasoning and cook, until fragrant, 1 minute. • Stir in quinoa blend and baby spinach, until combined. Meanwhile, in a small bowl, combine Greek-style yoghurt, Dijon mustard (see ingredients), the honey and a squeeze of lime juice. Season to taste and set aside.
• Divide zesty quinoa between plates. Top with herby pork meatballs and green beans. • Drizzle over honey mustard yoghurt to serve. Serve with any remaining lime wedges. Enjoy!