Venison Meatballs with Broccolini
with chestnut mushrooms and onion chutneyCalories
:
407 kcalProtein
:
29.7g proteinTotal
:
25 minutesDifficulty
:
Easy-30% carbs
Calorie Smart
Extra Veggies
Allergens:
- Gluten
- Tarwe
- Sesamzaad
- Soja
This recipe provides 260 g vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
120 g
Provençal venison meatballs
(Contains: Gluten, Tarwe)
100 g
Broccolini
½ piece
Red onion
125 g
Chestnut mushrooms
½ sachet(s)
Korean-style spice mix
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
20 g
Onion chutney
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
[Reduced salt] ketjap manis
1 teaspoon
Mustard
½ tablespoon
Sambal
60 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1702 kJ
Calories407 kcal
Fat19.9 g
Saturated Fat9.1 g
Carbohydrate23 g
Sugar14.2 g
Dietary Fiber4.8 g
Protein29.7 g
Salt2.2 g
Potassium61.3 mg
Calcium10.5 mg
Iron0.2 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
•Large Frying Pan
•Fryingpan with lid
•Sautépan or large frying pan
Cooking Steps
1
- Heat a small knob of butter in a frying pan over medium-high heat.
- Stir in the ketjap, mustard, sambal and water (see pantry for amount).
- Allow to reduce for 5 minutes (see Tip).
- Add the venison meatballs to the frying pan and fry for another 8 - 9 minutes.
- Keep warm over low heat until serving.
Tip: feel free to add some more water if the sauce seems too thick.
2
- Cut any thicker pieces of broccolini in half lengthways if needed.
- Heat a small knob of butter in a frying pan with a lid over high heat and fry the broccolini for 4 - 6 minutes, or until golden brown.
- Deglaze with a splash of water, then put the lid on and fry for 4 - 5 minutes, or until cooked to your preference. Season with salt and pepper to taste.
- Slice the onion into half rings and slice the chestnut mushrooms.
3
- Heat a small knob of butter in a large deep frying pan and fry the onion for 2 - 3 minutes over medium-high heat.
- Add the chestnut mushrooms and fry for 3 - 5 minutes.
- Add the Korean-style spices and a small knob of butter and fry for 2 - 3 minutes.
4
- Serve the chestnut mushrooms and onion on plates.
- Place the venison meatballs on top and pour over the sambal jus.
- Serve the broccolini to the side and garnish with the onion chutney.
