Venison Meatballs in Creamy Tomato Sauce
with wholewheat ciabatta, courgette & Parmigiano Reggiano- Soja
- Tarwe
- Gerst
- Gluten
- Haver
- Rogge
- Sesamzaad
- Melk (inclusief lactose)
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- May contain traces of allergens
Met dit recept tover je 333 gram groenten per portie op je bord.
Ingredients
½ piece
Garlic
1.5 piece
Tomato
1 piece
Wholegrain ciabatta
(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)
½ sachet(s)
BBQ spice rub
½ sachet(s)
Sicilian-style herb mix
120 g
Provençal venison meatballs
(Contains: Tarwe, Gluten)
1 piece
Courgette
½ sachet(s)
Italian seasoning
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
¾ tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
¼ piece
Low sodium chicken stock cube
50 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Press or mince the garlic and dice the tomato.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the garlic for 1 - 2 minutes. Deglaze with the balsamic vinegar.
- Cut the bread into thin slices.
- Heat a deep frying pan without any oil over medium-high heat. Toast the bread for 2 - 3 minutes on each side, then remove from the pan and set aside.
- Add the tomato, BBQ spice rub* and Sicilian herbs to the garlic and fry for 4 - 5 minutes.
- Boil 50ml water per person in a pot or use a kettle if preferred.
- Add the water and stock cube (see pantry for amount) along with the venison meatballs and cook for for 6 - 7 minutes (see Tip).
*Take care, this ingredient is spicy! Use as preferred.
Tip: turn the heat down if the sauce is drying out.
- Cut the courgette in half lengthways, then use a peeler or cheese slicer to cut the courgette into ribbons.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat, then fry the courgette with the Italian herbs for 1 - 2 minutes. Season with salt and pepper to taste.
- Add the cream cheese to the meatballs and fry for 1 minute. Season with salt and pepper to taste.
- Place the courgette on plates and serve the venison meatballs and tomato sauce on top.
- Finely grate the Parmigano Reggiano over the top and serve with the bread.
