Meatballs with Carrot-Leek Stamppot
with bacon & ketjap jus
"Stamppot" was popularized in the Netherlands in the 1600s, when it became a winter staple; potatoes were abundant and cheap, so farmers could stay full easily during the cold winter months!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Potatoes
1 piece
Carrot
½ piece
Leek
4 piece
Beef-pork meatballs
(May be present: Selderij, Ei, Gluten, Mosterd, Soja)
10 milliliters
Ketjap manis
(Contains: Soja, 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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
