Beef Meatballs and Mint Yoghurt Potato Salad
with Tomato Baby Leaves
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 bunch(es)
Mint
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
50 grams
Red Pepper Chilli Jelly
240 grams
British Beef Mince
1 unit(s)
Medium Tomato
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
20 grams
Baby Leaf Mix
Not included in your delivery
¼ tsp
Salt
1 tbsp
Water for the Breadcrumbs
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (no need to peel).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 12-15 mins. Once cooked, drain in a colander and allow to cool.
Meanwhile, peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a large bowl, combine the garlic, breadcrumbs, salt, water for the breadcrumbs (see pantry for both amounts) and half the red pepper chilli jelly. Add the beef mince and half the mint, season with pepper, then mix together with your hands.
Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, cut the tomato into 2cm chunks.
In a large bowl, combine the red wine vinegar, sugar (see pantry for amount) and a drizzle of oil. Season with salt and pepper. Add the tomato, toss to coat, then set aside.
Once cooled slightly, return the potatoes to the saucepan. Add the yoghurt, remaining mint and a pinch of salt and pepper. Toss to coat.
Once the meatballs are cooked, drizzle over the remaining red pepper chilli jelly and turn to glaze.
Add the baby leaves to the tomato bowl and toss to combine. TIP: Don't add the leaves too early or they'll go soggy.
Share the meatballs between your plates.
Serve the baby leaves and potato salad alongside.
Enjoy!
