Hertengehaktballetjes met kruidige jus
with green beans and potato wedges
Receptontwikkelaar Babette: "Het zoete van de BBQ-saus, het kruidige van de currysaus, het pittige van de mosterd en het zoute van de runderbouillon vormen samen een smaakbommetje van een saus. In combinatie met de hertengehaktballetjes de ster van dit gerecht!"
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
6 stuk(s)
Hertengehaktballetjes Provençaals
(Bevat: Gluten, Tarwe)
200 gram
Aardappelpartjes
200 gram
Sperziebonen
25 gram
Barbecuesaus
(Bevat: Mosterd)
20 ml
Currysaus
(Bevat: Mosterd)
½ zakje(s)
BBQ-rub
Zelf toevoegen
1 el
Zonnebloemolie
½ el
[Plantaardige] roomboter
75 ml
Zoutarme runderbouillon
½ el
Olijfolie
1 tl
Bloem
½ tl
Mosterd
naar smaak
[Plantaardige] mayonaise
naar smaak
Peper en zout
Benodigdheden
Instructies
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the potato wedges for 13 minutes, then stir in the BBQ rub* and drizzle with sunflower oil.
- Fry for 1 more minute, seasoning with salt and pepper.
- Prepare the stock in the meantime.
*Take care, this ingredient is spicy! Use as preferred.
- Meanwhile, discard the tips of the green beans.
- Transfer to a pot or saucepan and cover with a shallow layer of water.
- Add a pinch of salt, then cover with the lid and bring to the boil. Allow to cook for 6 - 8 minutes, then drain if necessary.
- Drizzle with olive oil and season to taste with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat and fry the meatballs for 8 - 9 minutes until evenly browned.
- Remove from the pan and set aside under aluminum foil.
- In the same pan, fry the flour for 1 minute over medium-high heat until lightly browned, stirring constantly.
- Add the BBQ sauce, the curry sauce and the mustard, then pour in the stock.
- Mix well to combine, then lower the heat. Allow to thicken and reduce for 2 minutes, adding a splash of water as necessary if it seems too thick.
- Return the meatballs to the pan and toss well to coat with the sauce.
- Serve the potatoes, green beans and meatballs on plates. Drizzle over the sauce and serve with mayonnaise as preferred.
