Venison Meatballs & Sugar Snap Peas
with chestnut mushrooms & onion chutneyCalories
:
525 kcalProtein
:
30.3g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
-30% carbs
High Protein
Allergens:
- Gluten
- Tarwe
- Sesamzaad
- Soja
.
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)
½ piece
Red onion
125 g
Chestnut mushrooms
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
20 g
Onion chutney
50 g
Sugar snap peas
75 g
Green beans
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
½ tablespoon
[Reduced salt] ketjap manis
1 teaspoon
Mustard
½ tablespoon
Sambal
60 milliliters
Water for the sauce
½ tablespoon
Olive oil
20 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2196 kJ
Calories525 kcal
Fat31.5 g
Saturated Fat14.1 g
Carbohydrate27.3 g
Sugar17.7 g
Dietary Fiber8.8 g
Protein30.3 g
Salt2.2 g
Potassium248.8 mg
Calcium63 mg
Iron0.8 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
- Melt a knob of butter in a frying pan over medium-high heat.
- Add the ketjap, the mustard, the sambal and the water for the sauce. Allow to reduce for 5 minutes.
- Add the meatballs and fry for 8 - 9 minutes, then keep warm over a low heat until serving. Add a splash of water if necessary.
- Discard the tips of the green beans and the tough ends of the sugar snaps.
2
- Transfer the green beans to a deep frying pan. Cover with a shallow layer of water, then add a pinch of salt and bring to the boil.
- Cook gently for 4 - 6 minutes, then drain if necessary and return to the pan.
- Drizzle with olive oil, then add the sugar snaps.
- Fry for 2 - 3 minutes over medium-high heat, then add the water (see pantry for amount).
3
- Cover the green beans and the sugar snaps with the lid, then steam for 1 - 2 minutes.
- Season to taste with salt and pepper, then keep warm until serving, still covered.
- Chop the onion into half-rings and slice the mushrooms.
- Melt a knob of butter in a large deep frying pan over medium-high heat and fry the onion for 2 - 3 minutes.
4
- Add the mushrooms and fry for 3 - 5 more minutes.
- Add the Korean-style spices and another knob of butter, then fry for 2 - 3 more minutes.
- Serve the mushrooms on plates. Top with the meatballs and pour over the jus.
- Serve the vegetables alongside and garnish with the onion chutney.
