Venison Meatballs in Fusion BBQ-Curry Sauce
with potato wedges & green beans4.0(537)
Calories
:
653 kcalProtein
:
28.4g proteinTotal
:
15 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Gluten
- Tarwe
- Mosterd
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 - perfect with the venison meatballs, the star of this dish!"
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)2730 kJ
Calories653 kcal
Fat30 g
Saturated Fat7.3 g
Carbohydrate58.5 g
Sugar16.2 g
Dietary Fiber13.7 g
Protein28.4 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
•Tall-Sided Pan
•Pan with Lid
•Aluminum Foil
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
