Meatballs with Sweet Potato Wedges

Name: Meatballs with Sweet Potato Wedges with broccoli, goat's cheese & onion chutney
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 450 g Sweet potato; 50 g Grated mature goat's cheese; 40 g Onion chutney; 1 piece Red onion; 1 piece Garlic; 360 g Broccoli; 8 piece Beef-pork meatballs with Spanish-style seasoning; 3 teaspoon Ground paprika; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 75 milliliters Low sodium beef stock; to taste [Plant-based] mayonnaise; to taste Salt and pepper

with broccoli, goat's cheese & onion chutney

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Broccoli really is a super vegetable! It contains a high yeild of vitamins, it's very high in fibre, and is packed with iron.

Tags:

Family

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

225 g

Sweet potato

25 g

Grated mature goat's cheese

(Contains: Melk (inclusief lactose))

20 g

Onion chutney

½ piece

Red onion

½ piece

Garlic

200 g

Broccoli

4 piece

Beef-pork meatballs with Spanish-style seasoning

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

1.5 teaspoon

Ground paprika

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

35 milliliters

Low sodium beef stock

to taste

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3144 kJ

Calories751 kcal

Fat39.6 g

Saturated Fat17.4 g

Carbohydrate61.1 g

Sugar22.9 g

Dietary Fiber13.6 g

Protein32.4 g

Salt2 g

Trans Fat0.3 g

Potassium456.9 mg

Calcium78.9 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

•Bowl

•Baking Sheet with Baking Paper

•Pan

•Oven Dish

•Fryingpan with lid

Cooking Steps

Preheat the oven to 200°C and prepare the stock.
Peel or thoroughly wash the sweet potato and then cut it into wedges, then transfer to a bowl.
Add the paprika and the olive oil, then season with salt and pepper. Toss well to coat and then transfer to a parchment-lined baking sheet.
Bake in the oven for 25 - 30 minutes or until golden-brown, tossing halfway.

Boil plenty of salted water in a pot or saucepan.
Slice the onion into half rings and crush or mince the garlic. Cut the head of the broccoli into florets and dice the stem.
Cook the broccoli for 3 - 4 minutes, then drain and transfer to an oven dish.
Scatter over the goat's cheese, then roast in the oven for 5 - 7 minutes or until the cheese has melted.

Meanwhile, melt the butter in a frying pan over medium-high heat and fry the meatballs for 2 - 3 minutes until evenly browned.
Lower the heat, then add the garlic and the onion. Cover with the lid and fry for 5 - 6 more minutes, then add the onion chutney and the stock.
Season to taste with salt and pepper, then mix well and allow to simmer for 3 minutes.

Serve the meatballs with the sweet potato wedges and the broccoli.
Top the meatballs with the onion jus and serve with mayonnaise alongside as preferred.