Name: Meatballs in creamy herb sauce with baby potatoes with broccoli and Romano pepper
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 8 piece Beef-pork meatballs; 100 g Cooking cream; 20 g Fresh basil, chives & flat leaf parsley; 200 g Broccoli; 1 piece Romano pepper; 400 g Baby potatoes; 1 piece Red onion; 8 milliliters Crema di balsamico; ½ sachet(s) Dried rosemary; 20 milliliters Soy sauce; 1 tablespoon Olive oil; ½ piece Low sodium beef stock cube; 200 milliliters Water for the sauce; 1 tablespoon Flour; 1 tablespoon [Plant-based] butter; 1 teaspoon Mustard; to taste Salt and pepper

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Recipes

Meatballs in creamy herb sauce with baby potatoes

with broccoli and Romano pepper

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Allergens:

Melk (inclusief lactose)

•Zwaveldioxide en sulfiet

•Soja

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

4 piece

Beef-pork meatballs

(May be present: Selderij, Ei, Gluten, Mosterd, Soja)

50 g

Cooking cream

(Contains: Melk (inclusief lactose))

10 g

Fresh basil, chives & flat leaf parsley

100 g

Broccoli

½ piece

Romano pepper

200 g

Baby potatoes

½ piece

Red onion

4 milliliters

Crema di balsamico

(Contains: Zwaveldioxide en sulfiet)

¼ sachet(s)

Dried rosemary

10 milliliters

Soy sauce

(Contains: Soja, Gluten, Tarwe)

Not included in your delivery

½ tablespoon

Olive oil

¼ piece

Low sodium beef stock cube

100 milliliters

Water for the sauce

½ tablespoon

Flour

½ tablespoon

[Plant-based] butter

½ teaspoon

Mustard

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2943 kJ

Calories703 kcal

Fat39 g

Saturated Fat17.2 g

Carbohydrate52.2 g

Sugar12.7 g

Dietary Fiber15.4 g

Protein30.5 g

Salt2.4 g

Trans Fat0.3 g

Potassium323.3 mg

Calcium54.5 mg

Iron0.9 mg

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.

Utensils

•Tall-Sided Pan

•Fryingpan with lid

•Casserole with Lid

Cooking Steps

Wash the baby potatoes and cut into quarters. Heat a drizzle of olive oil in a deep frying pan with a lid over medium-high heat. Fry the baby potatoes for 12 -14 minutes, covered. Remove the lid for the final 5 minutes of cooking. Add the dried rosemary and generously season to taste with salt and pepper.
In the meantime, melt a drizzle of olive oil in another frying pan over medium-high heat. Fry the meatballs for 2 - 3 minutes until evenly browned, then remove from the pan and set aside (they will finish cooking later).

Melt the butter in the same pan as you did the meatballs over medium-high heat. Cut the onion into half rings and fry with the flour for 1 minute or until lightly brown.
Whisk in the cream, stock cube, mustard, soy sauce and water (see pantry for amounts).
Allow to reduce for 3 - 4 minutes, adding some extra flour as necessary if it is too watery. In the meantime, finely chop the fresh herbs.
Transfer the meatballs back to the pan and cook for 6 - 8 minutes. Stir in half of the herbs right before serving.

In the meantime cut the head of the broccoli into small florets and dice the stem. Chop the Romano pepper into strips.
Add the broccoli and Romano pepper to a lidded deep frying in a small layer of water, let the vegetable boil for 6-8 minutes, covered.
Take off the lid, drain the water, add the balsamic cream and fry for another 2-3 minutes. Season to taste with salt and pepper.

Did you know... broccoli is considered a superfood, and for good reason - not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.