Honey-Glazed Mexican Beef Meatballs
with Wholemeal Carrot & Corn Couscous
Give meatballs a Mexican twist by lacing them with our mild Tex-Mex spice blend, which will also create a lovely char in the pan. Add a bit of honey once they're done for a gorgeous glaze that imparts a touch of sweetness. Serve over a fluffy and wholesome couscous studded with sweet bursts of corn, and complete the dish with a crisp and tangy cucumber salad, plus a dollop of creamy yoghurt to tie everything together.
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 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
3 clove
garlic
1
carrot
1 tin
sweetcorn
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
cucumber
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Tex-Mex spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1
eggs
(Contains Egg;)
1 tbs
honey
¾ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef mince, Tex-Mex spice blend, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.
• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and 1/2 the garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek-style yoghurt. Stir to combine. Season to taste.
• 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). • Remove pan from heat, then add the honey and a splash of water, tossing to coat.
TIP: For best results, drain the oil from the pan before adding the honey.
• Meanwhile, grate carrot. Drain sweetcorn. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn until softened, 3-4 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Add the water and a good pinch of salt and bring to the boil. • Add wholemeal couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes.
• Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season, then add cucumber. Toss to coat.
• Divide wholemeal carrot and corn couscous between bowls. Top with honey-glazed Mexican beef meatballs. • Sprinkle with flaked almonds. Serve with a dollop of garlic yoghurt and some cucumber salad. Enjoy!