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Meatballs in Roasted Pepper Sauce

Name: Meatballs in Roasted Pepper Sauce over bulgur with provencal veggies
Total time: 15 min
Yield: 2
Cuisine: Spanish
Ingredients: 8 piece Beef-pork meatballs with Spanish-style seasoning; 100 g Bulgur; 400 g Provençal-style vegetable mix with broccoli; 1 piece Garlic; 80 g Roasted bell pepper sauce; 1 Tomato paste; ½ sachet(s) Dried oregano; 50 g Greek-style cheese; 10 g Fresh flat leaf parsley; 20 g Pistachio nuts; 1.5 tablespoon Olive oil; 250 milliliters Low sodium vegetable stock; 50 milliliters Water for the sauce; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

over bulgur with provencal veggies

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Calories

783 kcal

Protein

35.4g protein

Total

15 minutes

Difficulty

Easy

Allergens:

Tarwe
Gluten
Melk (inclusief lactose)
Noten
Pistachenoten
Selderij
Soja
Gluten
Ei
Mosterd
May contain traces of allergens
Kamut
Khorasan (tarwe)
Rogge
Gerst
Haver
Sesamzaad
Noten
Pinda's

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

4 piece

Beef-pork meatballs with Spanish-style seasoning

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

50 g

Bulgur

(Contains: Tarwe, Gluten May be present: Gluten, Kamut, Khorasan (tarwe), Rogge, Gerst, Haver)

200 g

Provençal-style vegetable mix with broccoli

½ piece

Garlic

40 g

Roasted bell pepper sauce

Tomato paste

¼ sachet(s)

Dried oregano

25 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

5 g

Fresh flat leaf parsley

(May be present: Selderij)

10 g

Pistachio nuts

(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)

Not included in your delivery

¾ tablespoon

Olive oil

125 milliliters

Low sodium vegetable stock

25 milliliters

Water for the sauce

½ teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3275 kJ

Calories783 kcal

Fat44.8 g

Saturated Fat14.1 g

Carbohydrate62 g

Sugar14.8 g

Dietary Fiber13.6 g

Protein35.4 g

Salt2.6 g

Trans Fat0.3 g

Potassium87.1 mg

Calcium13.1 mg

Iron0.4 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

•Wok or sautépan with lid

•Fryingpan with lid

Cooking Steps

Prepare the stock.
Transfer the bulgur to a pot or saucepan and add the stock. Bring to a boil, then allow the bulgur to cook for 10 minutes until done. Drain and set aside.

Did you know.. bulgur is a type of wholegrain. Wholegrains are richer in fibre than refined grains and contain up to five times more vitamins and minerals (such as potassium, magnesium and iron, as well as vitamins B1 and B2).

Heat a light drizzle of olive oil in the wok or deep frying pan over medium-high heat.
Add the Provencal-style vegetable mix, cover with a lid and fry for 5 minutes.
Then remove the lid and fry for another 4 - 6 minutes.
Add the dried oregano and season with salt and pepper.

Meanwhile, heat a drizzle of olive oil in a frying pan over medium-high heat and fry the meatballs for 2 - 3 minutes until evenly browned.
Chop the garlic. Lower the heat, add the garlic and cover with the lid and fry for 5 - 6 more minutes.
Add the tomato puree and fry for 1 - 2 minutes.
Turn off the heat, add the roasted bell pepper sauce and the water for the sauce and stir well to combine. Season with salt and pepper.

Meanwhile, chop the fresh herbs and the pistachios.
Serve the bulgur in deep plates and top with the fried vegetables and the meatballs in bell pepper sauce.
Crumble on the Greek-style cheese.
Garnish with the fresh herbs and the pistachios.