Venison Meatballs in Fusion BBQ-Curry Sauce
with potato wedges & green beans
Recipe developer Babette: "The sweetness of the BBQ, the tanginess of the curry, the spiciness of the mustard and the saltiness of the beef stock combine to create a flavour bomb of a sauce - perfect with the venison meatballs, the star of this dish!"
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 piece
Provençal venison meatballs
(Contains: Gluten, Tarwe)
200 g
Potato wedges
200 g
Green beans
25 g
BBQ Sauce
(Contains: Mosterd)
20 milliliters
Curry sauce
(Contains: Mosterd)
½ sachet(s)
BBQ spice rub
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
75 milliliters
Low sodium beef stock
½ tablespoon
Olive oil
1 teaspoon
Flour
½ teaspoon
Mustard
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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.
