'Stamppot' with Chorizo & Meatballs

Name: 'Stamppot' with Chorizo & Meatballs with sundried tomatoes & roasted carrots
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 8 piece Beef-pork meatballs with Spanish-style seasoning; 60 g Diced chorizo; 400 g Potatoes; 2 piece Carrot; 150 g Sweet potato; 1 piece Onion; 30 g Sundried tomatoes; 2 tablespoon Olive oil; 140 milliliters Low sodium beef stock; 2 teaspoon Mustard; 2 [Plant-based] milk; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

with sundried tomatoes & roasted carrots

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The meatballs in this recipe are seasoned with oregano, garlic and cayenne pepper - perfect alongside the flavourful chorizo!

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

Total30 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

4 piece

Beef-pork meatballs with Spanish-style seasoning

30 g

Diced chorizo

200 g

Potatoes

1 piece

Carrot

75 g

Sweet potato

½ piece

Onion

20 g

Sundried tomatoes

Not included in your delivery

1 tablespoon

Olive oil

70 milliliters

Low sodium beef stock

1 teaspoon

Mustard

[Plant-based] milk

½ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3583 kJ

Calories856 kcal

Fat45.9 g

Saturated Fat15.9 g

Carbohydrate76 g

Sugar24.3 g

Dietary Fiber17.2 g

Protein33.5 g

Salt3.3 g

Trans Fat0.3 g

Potassium1231 mg

Calcium98.6 mg

Iron1.7 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

•Fryingpan with lid

•Potato Masher

Cooking Steps

Preheat the oven to 220°C and prepare the stock. Chop the onion. Wash or peel the carrot and slice it, then transfer to a bowl. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Transfer the carrot to a parchment-lined baking sheet and roast for 15 - 18 minutes or until golden-brown. Toss halfway.

Peel all the potatoes and cut them into rough pieces. Transfer to a pot or saucepan and cover with water, then boil for 12 - 15 minutes. Reserve some of the cooking liquid, then drain and set aside.

Cut the sundried tomatoes into strips and halve the meatballs. Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chorizo for 2 - 3 minutes until browned, then remove from the pan and set aside.

Reheat the same frying pan over medium-high heat. Fry the meatballs with the onion for 2 - 3 minutes until evenly browned. Turn the heat to medium-low, cover with the lid and fry for 4 - 5 minutes or until the meatballs are done. Take the meatballs out of the pan and set aside. To make the jus, add the stock to the pan and mix well to combine. Allow to simmer gently until serving.

Mash the potatoes with the butter, mustard and a splash of milk (or the reserved cooking liquid). Season to taste with salt and pepper, then stir in the roasted carrot and sundried tomatoes.

Serve the stamppot on plates and top with the chorizo and meatballs. Serve with the jus.

Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs