Name: Venison Meatballs in Fusion BBQ-Curry Sauce with potato wedges & green beans
Total time: 15 min
Yield: 2
Cuisine: Fusion
Ingredients: 12 piece Provençal venison meatballs; 400 g Potato wedges; 400 g Green beans; 50 g BBQ Sauce; 40 milliliters Curry sauce; 1 sachet(s) BBQ spice rub; 2 tablespoon Sunflower oil; 1 tablespoon [Plant-based] butter; 150 milliliters Low sodium beef stock; 1 tablespoon Olive oil; 2 teaspoon Flour; 1 teaspoon Mustard; to taste [Plant-based] mayonnaise; to taste Salt and pepper

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Recipes

Venison Meatballs in Fusion BBQ-Curry Sauce

with potato wedges & green beans

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Recipe developer Babette: "The sweetness of the BBQ, the tanginess of the curry, the spiciness of the mustard and the saltiness of the beef stock combine to create a flavour bomb of a sauce - combined with the venison meatballs, the star of this dish!"

Tags:

Calorie Smart

Allergens:

Gluten

•Tarwe

•Mosterd

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

6 piece

Provençal venison meatballs

(Contains: Gluten, Tarwe)

200 g

Potato wedges

200 g

Green beans

25 g

BBQ Sauce

(Contains: Mosterd)

20 milliliters

Curry sauce

(Contains: Mosterd)

½ sachet(s)

BBQ spice rub

Not included in your delivery

1 tablespoon

Sunflower oil

½ tablespoon

[Plant-based] butter

75 milliliters

Low sodium beef stock

½ tablespoon

Olive oil

1 teaspoon

Flour

½ teaspoon

Mustard

to taste

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2722 kJ

Calories651 kcal

Fat29.9 g

Saturated Fat7.2 g

Carbohydrate58.5 g

Sugar10.4 g

Dietary Fiber15.5 g

Protein28.1 g

Salt1.6 g

Potassium500 mg

Calcium140 mg

Iron1.6 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

•Aluminum Foil

•Pan with Lid

Cooking Steps

Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
Fry the potato wedges for 13 minutes, then stir in the BBQ rub* and drizzle with sunflower oil.
Fry for 1 more minute, seasoning with salt and pepper.
Prepare the stock in the meantime.

*Take care, this ingredient is spicy! Use as preferred.

Meanwhile, discard the tips of the green beans.
Transfer to a pot or saucepan and cover with a shallow layer of water.
Add a pinch of salt, then cover with the lid and bring to the boil. Allow to cook for 6 - 8 minutes, then drain if necessary.
Drizzle with olive oil and season to taste with salt and pepper.

Melt a knob of butter in a frying pan over medium-high heat and fry the meatballs for 8 - 9 minutes until evenly browned.
Remove from the pan and set aside under aluminum foil.
In the same pan, fry the flour for 1 minute over medium-high heat until lightly browned, stirring constantly.
Add the BBQ sauce, the curry sauce and the mustard, then pour in the stock.

Mix well to combine, then lower the heat. Allow to thicken and reduce for 2 minutes, adding a splash of water as necessary if it seems too thick.
Return the meatballs to the pan and toss well to coat with the sauce.
Serve the potatoes, green beans and meatballs on plates. Drizzle over the sauce and serve with mayonnaise as preferred.