Meatballs with Carrot-Leek Stamppot
with bacon & ketjap jus4.5(1,3K)
Calories
:
859 kcalProtein
:
31.3g proteinDifficulty
:
MediumFamily
Allergens:
- Soja
- Gluten
- Tarwe
- May contain traces of allergens
- Selderij
- Ei
- Gluten
- Mosterd
- Soja
The white end of the leek is the tastiest part! Cut off the root and slice the rest, making sure to remove the outer leaves and cut away the top section, which is tougher and not as tasty.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Potatoes
1 piece
Carrot
½ piece
Leek
4 piece
Beef-pork meatballs
(Contains: May contain traces of allergens, Selderij, Ei, Gluten, Mosterd, Soja)
10 milliliters
Ketjap manis
(Contains: Soja, Gluten, Tarwe)
25 g
Bacon lardons
Not included in your delivery
2 tablespoon
[Plant-based] butter
50 milliliters
Low sodium beef stock
1 teaspoon
Mustard
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3593 kJ
Calories859 kcal
Fat50 g
Saturated Fat25.4 g
Carbohydrate73 g
Sugar23 g
Dietary Fiber13.6 g
Protein31.3 g
Salt2.2 g
Trans Fat0.4 g
Potassium1757.9 mg
Calcium119.5 mg
Iron1.2 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
•Fryingpan with lid
•Potato Masher
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan (see Tip).
- Wash or peel the potatoes and cut them into rough pieces. Cut the carrot into 3cm chunks.
- Boil both for 12 - 15 minutes until done, then drain and set aside.
- Meanwhile, prepare the stock.
Tip: use two pans if you're cooking for more than four people.
2
- Meanwhile, slice the leek into thin rings.
- Melt a knob of butter in a deep frying pan over medium-high heat.
- Fry the leek for 5 - 7 minutes. Season to taste with salt and pepper.
3
- Heat a clean frying pan over medium-high heat and fry the bacon lardons for 5 - 7 minutes until done.
- Remove from the pan using a slotted spoon, so as to keep the cooking juices in the pan.
4
- Melt a knob of butter in the same pan over medium-high heat.
- Fry the meatballs for 4 - 6 minutes until evenly browned, then remove from the pan and set aside (see Tip).
Tip: the meatballs should not be done yet, as they will finish cooking in the jus.
5
- Melt another knob of butter in the same pan, then stir in the ketjap, the stock and half of the mustard.
- Transfer the meatballs back to the pan.
- Lower the heat and cover with the lid. Allow the jus to gently reduce for 5 - 6 minutes, or until the meatballs are done.
6
- Mash the vegetables with the leek, a knob of butter, a splash of milk and the rest of the mustard.
- Stir in the bacon lardons and then season to taste with salt and pepper.
- Serve the stamppot on plates, topped with the meatballs and the jus.
