Tandoori-Style Beef Meatballs
with Roasted Veggies & Yoghurt
These tandoori-style beef meatballs are truly the stars of this dish. They are packed with colour, and most importantly flavour and the kids can help you make them as well. We've paired these delights with a roast veggie toss, to keep the calories down and the flavour up!
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
carrot
1
zucchini
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
tandoori paste
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
1
egg
(Contains Egg;)
1 tsp
brown sugar
¼ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and zucchini into bite-size chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• While veggies are roasting, combine beef mince, the egg, and the fine breadcrumbs in a medium bowl. Season with a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.
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).
• In the last minute of cook time, add the tandoori paste, the brown sugar, and the water, until slightly thickened, 1 minute. • Remove pan from heat and stir through 1/2 the yoghurt.
• When veggies are done, remove tray from oven and stir through baby spinach leaves and a drizzle of white wine vinegar.
• Divide roasted veggies between plates. • Top with tandoori-style meatballs. Dollop over Greek yoghurt. Garnish with flaked almonds. Enjoy!
Little cooks: Take the lead by adding the garnish!