Tex-Mex Beef Meatballs & Caramelised Onion
with Veggie-Cauli Rice & Greek Yoghurt
Give classic meatballs a fun twist by lacing them with our mild Tex-Mex spice blend, and giving them some time to mingle in the pan with sweet and savoury caramelised onion. Serve over a veggie-loaded cauli rice instead of regular rice and you'll also be keeping the carbs down, without feeling like you're missing out.
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
3 clove
garlic
1 bag
baby spinach leaves
½
brown onion
1
carrot
1 tin
sweetcorn
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
cauliflower rice
½ sachet
vegetable stock powder
1 sachet
Tex-Mex spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves. Thinly slice brown onion (see ingredients). Thinly slice carrot into half-moons. Drain the sweetcorn. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a medium bowl, combine beef mince, fine breadcrumbs, Tex-Mex spice blend, the egg, 1/2 the garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and corn until tender and lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook remaining garlic, until fragrant, 1 minute. • Add cauliflowerrice and vegetable stock powder (see ingredients) and cook until softened, 2-4 minutes. • Transfer to the bowl with carrot and corn. Season to taste. Cover to keep warm.
• Wipe out frying pan, then return to medium-high heat with a generous drizzle of olive oil. • Cook meatballs, turning, until browned, 5-7 minutes. • Reduce heat to medium, then add onion, stirring regularly, until softened, 4-5 minutes. • Add the balsamic vinegar, the brown sugar and a splash of water. Mix well.
TIP: Add a splash more water to loosen the onion mixture, if needed.
• Meanwhile, to the bowl with cauliflower rice, add spinach and a drizzle of white wine vinegar and olive oil. • Toss to combine. Season to taste.
• Divide veggie-cauli rice between bowls. • Top with Tex-Mex beef meatballs and caramelised onion. • Serve with a dollop of Greek-style yoghurt. Enjoy!