Lamb Meatballs & Tomato Salad
with Garlic Sauce & Almonds
How many meatballs are too many? The answer is you can never have enough of these lamb meatballs! Served with all-time favourites like a baby capsicum salad and topped with garlic sauce and almonds, it doesn’t get any better than this.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
tomato
1 packet
celery
1
carrot
1 packet
lamb mince
1 sachet
garlic & herb seasoning
½ packet
fine breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
onion chutney
1 packet
mixed salad leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1
eggs
(Contains Egg;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Thinly slice celery. • Roughly chop tomato. • Grate carrot.
• In a medium bowl, combine lamb mince, garlic & herb seasoning, fine breadcrumbs (see ingredients), the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning regularly, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add onion chutney and a splash of water. Gently toss meatballs to coat. • While the meatballs are cooking, in a second medium bowl, combine mixed salad leaves, celery, carrot and tomato. Add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Divide tomato salad between bowls. Top with lamb meatballs, spooning over any remaining glaze from the pan. • Drizzle with garlic sauce and garnish with flaked almonds to serve. Enjoy!