Name: W01 - Calorie Smart & 15-minutes - Hertengehaktballen - NO 123 - use: gesneden snijbonen with fried vegetable bulgur
Total time: 15 min
Yield: 2
Cuisine: Fusion
Ingredients: 12 stuk(s) Hertengehaktballetjes Provençaals; 150 gram Bulgur; 1 stuk(s) Paprika; 1 stuk(s) Knoflookteen; 5 gram Gemberpuree; 40 gram Mangochutney; 100 gram Gesneden snijbonen; 1 stuk(s) Rode ui; 20 gram Amandelschaafsel; 1 stuk(s) Handsinaasappel; 1 zakje(s) Peruaanse kruidenmix; ½ stuk(s) Zoutarm kippenbouillonblokje; 1 el Wittewijnazijn; 1 el Olijfolie; 40 ml Water; naar smaak Peper en zout

Nederlands

HelloFresh

Recepten

Fusion Recepten

W01 - Calorie Smart & 15-minutes - Hertengehaktballen - NO 123 - use: gesneden snijbonen

with fried vegetable bulgur

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Recipe Developer Fabienne: "This recipe is inspired by both Southeast Asian and Scandinavian cuisines. In Northern Europe, a sweet element like jam is often served with meatballs. In this dish, the orange glaze adds freshness and a hint of acidity, which pairs beautifully with the earthiness of the Romano beans."

Labels:

Caloriebewust

•Bron van vezels

•Eiwitrijk

Allergenen :

Gluten

•Tarwe

•Mosterd

•Noten

•Amandelnoten

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd15 minuten

oventijd15 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

6 stuk(s)

Hertengehaktballetjes Provençaals

(Bevat: Gluten, Tarwe)

75 gram

Bulgur

(Bevat: Gluten, Tarwe Kan bevatten: Soja)

½ stuk(s)

Paprika

½ stuk(s)

Knoflookteen

2.5 gram

Gemberpuree

20 gram

Mangochutney

(Bevat: Mosterd)

50 gram

Gesneden snijbonen

½ stuk(s)

Rode ui

10 gram

Amandelschaafsel

(Bevat: Noten, Amandelnoten Kan bevatten: Pinda's, Noten, Sesamzaad)

½ stuk(s)

Handsinaasappel

½ zakje(s)

Peruaanse kruidenmix

Zelf toevoegen

¼ stuk(s)

Zoutarm kippenbouillonblokje

½ el

Wittewijnazijn

½ el

Olijfolie

20 ml

Water

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2650 kJ

Energie (kcal)633 kcal

Vetten17.8 g

waarvan verzadigd2.2 g

Koolhydraten76.4 g

waarvan suikers19 g

Vezels17.9 g

Eiwitten32 g

Zout1.2 g

Potassium263.6 mg

Calcium50.4 mg

Iron0.6 mg

Benodigdheden

•Pan

•Koekenpan

•Wok of hapjespan

•Kleine kom

Instructies

Transfer the bulgur to a pot or saucepan and cover with water.
Crumble in the stock cube (see pantry for amount) and bring to a boil.
Cook for 10 minutes or until done, then drain and set aside.
In the meantime, heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the meatballs for 8 - 9 minutes or until evenly browned.

Chop the onion and crush or mince the garlic.
Cut the bell pepper into strips.
Heat a light drizzle of olive oil in a wok or deep frying pan over medium-high heat. Fry the bell pepper with the Romano beans for 2 - 3 minutes.
Add the onion, the garlic and the water (see pantry for amount). Cook for 3 - 4 more minutes.

Juice the orange into a small bowl (see Tip).
Add the mango chutney, orange juice, white wine vinegar and ginger paste to the meatballs. Stir and allow to reduce over high heat for 1 minute.
Add the bulgur and Peruvian-style spice mix to the vegetables and mix well to combine. Season to taste with salt and pepper.

Tip: for a more intense orange flavour, you can zest the orange before juicing it and add some of the zest to the bulgur.