Venison Meatball Melanzane with Fresh Tagliatelle
with Parmigiano Reggiano, eggplant, basil & arugula saladCalories
:
786 kcalProtein
:
43g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
High Protein
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Ei
- Selderij
- May contain traces of allergens
- Melk (inclusief lactose)
- Mosterd
- Noten
- Schaaldieren
- Soja
- Vis
- Walnoten
- Weekdieren
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
125 g
Broccoli
½ piece
Eggplant
120 g
Provençal venison meatballs
(Contains: Gluten, Tarwe)
½ pack
Chopped tomatoes
½ piece
Garlic
½ sachet(s)
Dried oregano
½ sachet(s)
BBQ spice rub
20 g
Arugula & lamb's lettuce
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
(May be present: Selderij)
100 g
Fresh tagliatelle
(Contains: Ei, Tarwe, Gluten May be present: Melk (inclusief lactose), Mosterd, Noten, Schaaldieren, Soja, Vis, Walnoten, Weekdieren)
Not included in your delivery
1.5 tablespoon
Olive oil
½ tablespoon
Red wine vinegar
35 milliliters
Water for the sauce
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3287 kJ
Calories786 kcal
Fat31.3 g
Saturated Fat6.9 g
Carbohydrate74.8 g
Sugar12.5 g
Dietary Fiber13.4 g
Protein43 g
Cholesterol8.3 mg
Salt1.6 g
Trans Fat0.5 g
Potassium518.8 mg
Calcium174.3 mg
Iron1.3 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.
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the tagliatelle.
- Cut the head of the broccoli into florets and dice the stem.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the broccoli for 10 - 14 minutes. Deglaze the pan with 1 tbsp water per person.
2
- Meanwhile, dice the eggplant into 1cm cubes.
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the eggplant for 2 minutes, seasoning to taste with salt and pepper.
- Add the meatballs and cook for 8 - 10 minutes until evenly browned.
3
- Crush or mince the garlic.
- Roughly chop the basil.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the garlic, the oregano and the BBQ rub* for 1 - 2 minutes.
*Take care, this ingredient is spicy! Use as preferred.
4
- Add the diced tomatoes, the red wine vinegar, the water for the sauce and half of the basil.
- Mix well to combine, then season to taste with salt and pepper. Allow to simmer for 5 - 7 minutes.
- Meanwhile, carefully separate the tagliatelle.
- Boil the tagliatelle for 3 - 4 minutes, then drain and set aside.
5
- Transfer the mixed leaves to a salad bowl. Add some extra virgin olive oil as preferred, then toss well to combine. Season to taste with salt and pepper.
- Stir the eggplant and the meatballs into the tomato sauce.
- Grate the Parmigiano Reggiano and add two thirds to the sauce.
- Cover with the lid and allow the cheese to melt for 3 - 4 minutes.
6
- Serve the tagliatelle on deep plates and top with the meatballs in their sauce.
- Serve the salad and the broccoli alongside.
- Garnish with the rest of the basil and the Parmigiano Reggiano.
