Mumbai Pork Meatballs
with Roast Veggie Toss & Garlic Yoghurt
Perk up this week's pork meatballs with our Mumbai spice blend, along with a delightful golden goddess dressing that is equal parts herby and equal parts delicious. For the carb conscious, we've added in an easy roast veggie toss so you can get your sweet potato, carrot and capsicum fixings!
This recipe is under 650kcal per serving and under 40g carbohydrates 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
sweet potato
1
carrot
1
capsicum
3 clove
garlic
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 packet
Golden Goddess Dressing
(Contains Sesame;)
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
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato, carrot and capsicum into bite sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Remove from oven and allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, Mumbai spice blend, fine breadcrumbs, the egg, 1/2 the garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook remaining garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• Return pan to medium-high heat with a drizzle of olive oil and add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• To the tray with roasted veggies, add baby spinach leaves and golden goddess dressing. Season and toss to combine.
• Divide roast veggie toss between plates. • Top with Mumbai pork meatballs and garlic yoghurt. • Sprinkle over flaked almonds. Enjoy!