Veggie Meatballs with Ras El Hanout Mash

Name: Veggie Meatballs with Ras El Hanout Mash Moroccan-inspired, with almonds, scallions & fresh herbs
Total time: 25 min
Yield: 2
Cuisine: Moroccan
Ingredients: 10 piece Unbelievaballs from the Vegetarian Butcher®; 400 g Potatoes; 1 sachet(s) Ras el hanout; 20 g Salted almonds; 200 g Passata; 1 bunch Scallions; 300 g Pre-cut carrot & onion; 10 g Fresh flat leaf parsley & mint; 1 piece Low sodium vegetable stock cube; 2 tablespoon Olive oil; 150 milliliters Water for the sauce; 2 teaspoon Mustard; 2 [Plant-based] milk; to taste Salt and pepper

Moroccan-inspired, with almonds, scallions & fresh herbs

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Ras el hanout is a classic Moroccan spice blend. The name literally means 'head of the shop' - a mix of the market merchant's best spices!

Tags:

Plant-based

•Calorie Smart

•Extra Veggies

•High Fibre

Allergens:

Haver

•Soja

•Tarwe

•Gerst

•Amandelnoten

•Pinda's

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

5 piece

Unbelievaballs from the Vegetarian Butcher®

200 g

Potatoes

½ sachet(s)

Ras el hanout

10 g

Salted almonds

100 g

Passata

½ bunch

Scallions

150 g

Pre-cut carrot & onion

5 g

Fresh flat leaf parsley & mint

Not included in your delivery

½ piece

Low sodium vegetable stock cube

1 tablespoon

Olive oil

75 milliliters

Water for the sauce

1 teaspoon

Mustard

[Plant-based] milk

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2576 kJ

Calories616 kcal

Fat25.8 g

Saturated Fat3.9 g

Carbohydrate61.3 g

Sugar15.1 g

Dietary Fiber26.2 g

Protein24.1 g

Salt2.7 g

Potassium221.5 mg

Calcium37.5 mg

Iron0.9 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

•Casserole

•Potato Masher

Cooking Steps

Wash or peel the potatoes and cut them into rough chunks, then transfer to a pot or saucepan.
Submerge with water and then crumble in half of the stock cube (see pantry for amount).
Boil the potatoes for 10 minutes, then add the pre-cut vegetables and boil for 5 more minutes.
Reserve some of the cooking liquid, then drain and set aside.

Finely chop the scallions and separate the white part from the greens.
Heat half of the olive oil in a deep frying pan over medium-high heat. Fry the white part of the scallions with the veggie meatballs for 4 minutes.
Add (per person) 1 tsp ras el hanout and fry for 1 more minute.
Pour in the water and crumble in the rest of the stock cube (see pantry for amount). Add the passata and mix well, then allow to simmer for 5 minutes.

Mash the potatoes and vegetables with the mustard and the rest of the olive oil, along with a splash of milk or the reserved cooking liquid as preferred.
Stir in the scallion greens and the rest of the ras el hanout, then season to taste with salt and pepper.
Finely chop the fresh herbs and roughly chop the almonds.

Stir half of the fresh herbs into the veggie meatballs, then season to taste with salt and pepper.
Serve the mash on plates and top with the veggie meatballs in their sauce.
Garnish with the almonds and the rest of the fresh herbs.