Meatballs with Carrot-Leek Stamppot

Name: Meatballs with Carrot-Leek Stamppot with bacon & ketjap jus
Total time: 30 min
Yield: 2
Cuisine: Belgian
Ingredients: 500 g Potatoes; 2 piece Carrot; 1 piece Leek; 8 piece Beef-pork meatballs; 20 milliliters Ketjap manis; 50 g Bacon lardons; 4 tablespoon [Plant-based] butter; 100 milliliters Low sodium beef stock; 2 teaspoon Mustard; 2 [Plant-based] milk; to taste Salt and pepper

with bacon & ketjap jus

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The most commonly used variety of ketjap is ketjap manis. Did you know that "manis" means "sweet" in Indonesian?

Tags:

Family

Allergens:

Soja

•Tarwe

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

250 g

Potatoes

1 piece

Carrot

½ piece

Leek

4 piece

Beef-pork meatballs

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

10 milliliters

Ketjap manis

(Contains: Soja, Tarwe)

25 g

Bacon lardons

Not included in your delivery

2 tablespoon

[Plant-based] butter

50 milliliters

Low sodium beef stock

1 teaspoon

Mustard

[Plant-based] milk

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3350 kJ

Calories801 kcal

Fat44.2 g

Saturated Fat23.4 g

Carbohydrate70.8 g

Sugar22.7 g

Dietary Fiber16.9 g

Protein28 g

Salt1.9 g

Trans Fat0.3 g

Potassium1544.4 mg

Calcium78 mg

Iron1.3 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

•Slotted Spoon

•Tall-Sided Pan

•Casserole

•Potato Masher

Cooking Steps

Boil plenty of salted water in a pot or saucepan (see Tip). Wash or peel the potatoes and cut them into rough pieces. Cut the carrot into 3cm chunks. Boil both for 12 - 15 minutes until done, then drain and set aside. Meanwhile, prepare the stock.

Tip: use two pans if you're cooking for more than four people.

Heat a clean frying pan over medium-high heat and fry the bacon lardons for 5 - 7 minutes until done. Remove from the pan using a slotted spoon so as to keep the cooking juices in the pan.

Meanwhile, chop the leek into thin rings. Melt a knob of butter in a deep frying pan and fry the leek for 5 - 7 minutes. Season to taste with salt and pepper.

Melt a knob of butter in the same pan you used for the bacon lardons over medium-high heat. Fry the meatballs for 4 - 6 minutes until evenly browned, then remove from the pan and set aside (see Tip). Melt another knob of butter in the same pan, then stir in the ketjap, the stock and half of the mustard. Transfer the meatballs back to the pan. Lower the heat and cover with the lid, then allow the jus to gently reduce for 5 - 6 minutes or until the meatballs are done.

Tip: the meatballs should not be done yet, as they will finish cooking in the jus.

Transfer the leek to the vegetables and then mash everything with a knob of butter and a splash of milk, along with the rest of the mustard. Stir in the bacon lardons and then season to taste with salt and pepper.

Top the stamppot with the meatballs, then pour the jus and serve.

Did you know... most of us eat less than 150g vegetables per day, which is much lower than the RDA. Thankfully however, this recipe contains over 250g per serving.