Meatballs with Creamy Leek Sauce
with raw courgette salad and kohlrabi-potato mashCalories
:
599 kcalProtein
:
32.1g proteinTotal
:
35 minutesDifficulty
:
EasyExtra Veggies
-30% carbs
Allergens:
- Amandelnoten
- Noten
- Mosterd
- Selderij
- May contain traces of allergens
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Tarwe
- Zwaveldioxide en sulfiet
- Melk (inclusief lactose)
This recipe provides 380g vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Kohlrabi
50 g
Potatoes
½ piece
Onion
½ piece
Leek
5 g
Fresh dill & flat leaf parsley
(May be present: Selderij)
5 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Selderij, Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Tarwe, Zwaveldioxide en sulfiet)
½ piece
Courgette
½ piece
Lemon
5 piece
Beef meatballs
(Contains: Mosterd May be present: Selderij, Gluten, Ei, Sesamzaad, Soja, Melk (inclusief lactose))
100 milliliters
Cooking cream
1 pinch
Nutmeg
Not included in your delivery
0.13 piece
Low sodium vegetable stock cube
½ tablespoon
Extra virgin olive oil
¼ tablespoon
Olive oil
¼ tablespoon
[Plant-based] butter
¾ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2505 kJ
Calories599 kcal
Fat35.8 g
Saturated Fat13.7 g
Carbohydrate31.6 g
Sugar18 g
Dietary Fiber11.6 g
Protein32.1 g
Salt2.4 g
Trans Fat0.1 g
Potassium1240.5 mg
Calcium169.7 mg
Iron2.3 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
•Pan
•Sieve
•Tall-Sided Pan
•Bowl
•Peeler or Cheese Slicer
•Grater
•Potato Masher
Cooking Steps
1
- Boil plenty of water in a pot and crumble in the stock cube (see pantry for amount).
- Peel and finely dice the kohlrabi and potatoes.
- Boil the kohlrabi and the potatoes for 15 - 18 minutes. Drain into a colander when finished and set aside.
2
- Finely chop the onion and chop the leek into thin rings.
- Roughly chop the dill and the parsley, keeping both apart.
- Heat a frying pan without any oil over high heat. Toast the almond flakes until golden brown, then remove from the pan and set aside.
3
- Wash the courgette and cut it into ribbons using a peeler or cheese slicer, then transfer to a bowl.
- Zest the lemon, then quarter it. Add the zest and juice of a quarter lemon per person to the courgette salad.
- Add a drizzle of extra virgin olive oil, the toasted almond flakes and half of the parsley. Season with salt and pepper, then mix the salad.
4
- Heat a light drizzle of olive oil in the same frying pan over medium-high heat and fry the meatballs for 2 - 3 minutes.
- Add the onion and the leek and fry further for 5 minutes on medium-low heat.
- Take the meatballs out of the pan when done and set aside.
- Add the rest of the parsley, half of the cream and half of the mustard to the pan. Stir everything together and cook the sauce for 1 - 2 minutes.
5
- Add the dill to the kohlrabi and potatoes, along with the rest of the mustard, cream and butter.
- Grate roughly 1 pinch of nutmeg per person into the pot.
- Mash everything together until smooth, and add some salt and pepper to taste.
6
- Serve the kohlrabi-potato mash on plates. Top with the meatballs and creamy leek sauce.
- Add the courgette salad on the side.
- Garnish with the rest of the lemon.
