Garlicky Beef Meatballs & Steamed Zucchini
with Potato Mash & Rocket Salad
Sure to keep you nice and warm, the creamy mash and beef meatballs will do the trick. And, because we think you can have the best of both worlds, the steamed zucchini and rocket salad will also keep dinner time, crisp and light.
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
potato
1
zucchini
2 clove
garlic
1 packet
beef mince
1 sachet
garlic & herb seasoning
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 box
passata
1 sachet
chicken-style stock powder
1 packet
rocket leaves
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
1
egg
(Contains Egg;)
¼ cup
water
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into bite-size chunks. Trim zucchini and cut into thin batons. Finely chop garlic. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. In the last 8 minutes of cook time, place a colander or steamer basket on top and add zucchini. Cover and steam until zucchini is tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer zucchini to a bowl, season and cover to keep warm. • Drain potatoes and return to pan. Add the butter and mash until smooth. Cover to keep warm.
• While veggies are cooking, in a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs (see ingredients) and the egg. • 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 and cook, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Add garlic and cook until fragrant, 1 minute. Add passata, the water and chicken-style stock powder. Gently stir to combine and simmer until slightly thickened, 1-2 minutes.
• In a second medium bowl, combine rocket leaves, a drizzle of vinegar and olive oil. Season to taste. • Divide potato mash between plates. Top with garlicky beef meatballs. Serve with zucchini and balsamic rocket salad. Enjoy!
Little cooks: Take the lead by tossing the salad!