Flemish Meatballs
with veal jus and onion chutney | to share
Tags:
Recipe
Allergens:
Selderij
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
12 piece
Beef-pork meatballs
(May be present: Selderij, Ei, Gluten, Mosterd, Soja)
1 piece
Onion
80 g
Onion chutney
60 g
Veal jus
(Contains: Selderij)
1 piece
Bay leaf
5 g
Fresh curly parsley
(May be present: Selderij)
Not included in your delivery
1 tablespoon
Brown sugar
1 tablespoon
Red wine vinegar
100 milliliters
Low sodium beef stock
2 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2402 kJ
Calories574 kcal
Fat39 g
Saturated Fat18.3 g
Carbohydrate24.5 g
Sugar21.9 g
Dietary Fiber2 g
Protein30.7 g
Salt1.1 g
Trans Fat0.4 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 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
•Fryingpan with lid
Cooking Steps
1
- Melt the butter in a frying pan over medium-high heat and fry the meatballs for 3 - 4 minutes until evenly browned.
- In the meantime, finely chop the onion and the parsley.
- Lower the heat to medium, add the onion and cover with the lid, then fry for a further 5 - 6 minutes or until the meatballs are done.
2
- Prepare the stock.
- Remove the meatballs from the pan, add the brown sugar and caramelise the onions for 1 - 2 minutes over high heat.
- Deglaze the onions with the red wine vinegar.
- Add the veal jus, beef stock and bay leaf and reduce the sauce on high heat for 5 - 7 minutes.
3
- Remove the bay leaf, add the onion chutney and meatballs, and cook for 2 more minutes (see Tip).
- Season to taste with salt and pepper.
- Serve the Flemish meatballs and sauce in a bowl.
- Garnish with the fresh parsley.
Tip: do you have "Luikse stroop" at home? Replace the onion chutney with 1 - 2 tbsp of it. Enjoy!
