Cheesy Spiced Lean Beef Meatballs

Name: Cheesy Spiced Lean Beef Meatballs with roast potatoes and broccoli
Total time: 40 min
Yield: 2
Cuisine: Irish
Ingredients: 50 grams Grated Cheese; 2 unit(s) Garlic; 1 unit(s) Broccoli; 1 pack(s) Breadcrumbs; 1 pack(s) Passata; 2 sachet(s) Cajun Spice Mix; 1 sachet(s) Beef Stock; 500 grams Baby Potatoes; 240 grams Irish Lean Beef Mince; ¼ tsp Salt; ½ tsp Sugar; to taste Salt; to taste Oil; to taste Pepper; to taste Water

with roast potatoes and broccoli

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These Irish beef meatballs are infused with Cajun-inspired flavours for a subtle hint of spice. Served with perfectly tender broccoli and a hearty helping of roast potatoes, this is a dish that is warming, comforting and will leave you wanting more.

Tags:

Family Friendly

•Calorie Smart

•Protein Rich

Allergens:

Milk

•Wheat

•Sulphites

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

50 grams

Grated Cheese

(Contains: Milk)

2 unit(s)

Garlic

1 unit(s)

Broccoli

1 pack(s)

Breadcrumbs

(Contains: Wheat)

1 pack(s)

Passata

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

1 sachet(s)

Beef Stock

500 grams

Baby Potatoes

240 grams

Irish Lean Beef Mince

Not included in your delivery

¼ tsp

Salt

½ tsp

Sugar

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2630 kJ

Energy (kcal)629 kcal

Fat15.4 g

of which saturates7.8 g

Carbohydrate79.2 g

of which sugars15.4 g

Dietary Fiber2.2 g

Protein45.9 g

Cholesterol0 mg

Salt3.68 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

Preheat the oven to 220°C/200°C fan/gas mark 7.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
Drizzle with oil and season with salt and pepper.
Rub the oil over the potatoes then lay them cut-side down on the baking tray.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

While the potatoes cook, peel and grate the garlic (or use a garlic press).
Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.

In a large bowl, combine the mince with half the Cajun spice, half the garlic, half the cheese and the breadcrumbs.
Add 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
Season with pepper and mix together by hand.
Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

Pop the meatballs and broccoli onto a lined baking tray.
Drizzle the broccoli with oil then season with salt and pepper.
Bake on the top shelf of the oven until the broccoli is crispy and the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.

Place a pan over medium-high heat with a drizzle of oil.
Add the remaining garlic and Cajun spice and cook until fragrant, 30 secs.
Stir in passata, stock, ½ tsp sugar (per 2P) and 100ml water (per 2P). Bring to the boil, lower the heat and simmer until thickened, 6-7 mins.
Season to taste with salt and pepper. Add a splash of water if the sauce is too thick.
Add the cooked meatballs to the sauce and simmer for 2-3 mins.