Herby 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.
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
2
Potato
1
Zucchini
2
Garlic
1
Beef Mince
1
Garlic & Herb Seasoning
1
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
Passata
1
vegetable stock powder
1
Rocket
1
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
butter
(Contains Milk;)
1
egg
(Contains Egg;)
water
Nutritional Values
Cooking Steps
• 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 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 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 the 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. Transfer to a plate. You should get 4-5 meatballs per person.
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, 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 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!