Venison Meatball Mafaldine in Creamy Bacon Sauce
with zesty panko topping, mushrooms & fresh herbsCalories
:
779 kcalProtein
:
42g proteinTotal
:
30 minutesDifficulty
:
EasyExtra Veggies
High Protein
Allergens:
- Gluten
- Tarwe
- Milk (including lactose)
- Ei
- Soja
- May contain traces of allergens
.
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)
25 g
Bacon lardons
90 g
Mafaldine
(Contains: Tarwe, Gluten May be present: Ei, Soja)
1 piece
Garlic
½ piece
Onion
½ piece
Leek
125 g
Chestnut mushrooms
50 g
Cooking cream
(Contains: Milk (including lactose))
½ sachet(s)
Hello Buon Appetito
5 g
Fresh curly parsley & thyme
5 g
Fresh oregano
¼ piece
Lemon
5 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
Not included in your delivery
¼ tablespoon
Olive oil
¼ piece
Low sodium beef stock cube
½ tablespoon
Flour
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3258 kJ
Calories779 kcal
Fat24.5 g
Saturated Fat9.4 g
Carbohydrate92.8 g
Sugar10.9 g
Dietary Fiber10.6 g
Protein42 g
Salt2.2 g
Trans Fat0.1 g
Potassium330.9 mg
Calcium51.5 mg
Iron0.6 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.
Cooking Steps
1
- Chop the onion and crush or mince the garlic.
- Slice the leek into thin rings and quarter the mushrooms.
- Finely chop the oregano leaves.
- Heat a clean deep frying pan over medium heat and toast the panko for 4 - 5 minutes until golden, then transfer to a small bowl.
Did you know... the leek in this recipe contains vitamin B6, a nutrient that supports the nervous system.
2
- Place the same pan over medium-high heat. Fry the bacon lardons with the garlic, the onion and the oregano for 2 minutes
- Add the leek, the mushrooms, the Hello Buon Appetito and the thyme sprigs. Fry for 7 - 9 minutes until soft.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the meatballs for 8 - 10 minutes.
3
- Meanwhile, boil plenty of salted water in a pot or saucepan and cook the mafaldine for 7 - 9 minutes.
- Reserve 75ml pasta water per person, then drain and set aside.
- Remove the thyme from the vegetables, then add the flour.
- Mix well and fry for 1 more minute.
4
- Add the reserved pasta water and the cream, then crumble in the stock cube (see pantry for amount).
- Mix well to combine, then allow to thicken and reduce for 1 - 2 minutes. Season to taste with salt and pepper.
- Meanwhile, roughly chop the parsley.
- Zest the lemon and cut it into wedges.
5
- Transfer the parsley and the lemon zest to the panko.
- Season to taste with salt and pepper, then mix well to combine.
- Transfer the mafaldine to the sauce and squeeze 1 lemon wedge per person directly into the pan.
- Toss well to combine, then season to taste with salt and pepper.
6
- Serve the mafaldine on deep plates and top with the meatballs.
- Garnish with the panko topping and serve any remaining lemon wedges alongside.
