Mumbai Beef Meatballs & Brown Rice
with Cucumber Salad & Mint Yoghurt
You're going to love this saucy number! Beef meatballs are simmered in a creamy Mumbai-spiced sauce, then served with brown rice and zingy cucumber for added flavour and texture. Don't forget the dollop of cooling mint yoghurt on top!
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
brown rice
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
garlic paste
1
cucumber
1
tomato
1 bag
mint
½ sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 bag
mixed salad leaves
1
tomato paste
1 packet
greek style yoghurt
(Contains Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
1 pinch
brown sugar
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
egg
(Contains Egg;)
⅓ cup
water
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain rice and set aside. • Add a dash of olive oil over medium heat, add brown mustard seeds and 1/2 the garlic paste and cook until fragrant, 1 minute. Return rice to the saucepan, stir to combine. Remove from heat. • Meanwhile, in a medium bowl combine beef mince, fine breadcrumbs and a good pinch of salt and pepper in a medium bowl. Set aside.
• Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• Roughly chop cucumber, tomato and mint leaves. • In a medium bowl combine cucumber, tomato and mixed salad leaves. Drizzle with vinegar and olive oil. Season to taste. • In a small bowl, combine 1/2 the Greek-style yoghurt (reserve a dollop for the sauce!) and mint.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add rissoles, turning, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The rissoles will char slightly in the pan, this adds to the flavour!
• Wipe out frying pan and return to a medium-low heat with a drizzle of olive oil. Add Mumbai spice blend, tomato paste and remaining garlic paste and cook until fragrant, 1 minute. • Stir in the water and a pinch of brown sugar. Remove from heat. Stir through remaining yoghurt and cooked rissoles. Season to taste.
• Divide brown rice between bowls. Top with Mumbai beef rissoles, spooning over sauce from the pan. • Serve with cucumber salad and mint yoghurt. Enjoy!