Name: Venison Meatballs in Orange Sauce with Shaved Almonds over bulgur with bell pepper & Romano beans
Total time: 15 min
Yield: 2
Cuisine: Fusion
Ingredients: 12 piece Provençal venison meatballs; 150 g Bulgur; 1 piece Bell pepper; 1 piece Garlic; 5 g Ginger paste; 40 g Mango chutney; 100 g Pre-cut Romano beans; 1 piece Red onion; 20 g Shaved almonds; 1 piece Easy peel orange; 1 sachet(s) Peruvian-style spice mix; ½ piece Low sodium chicken stock cube; 1 tablespoon White wine vinegar; 1 tablespoon Olive oil; 40 milliliters Water; to taste Salt and pepper

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Recipes

Venison Meatballs in Orange Sauce with Shaved Almonds

over bulgur with bell pepper & Romano beans

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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."

Tags:

15 min meal

•Calorie Smart

•Source of fiber

•High Protein

Allergens:

Gluten

•Tarwe

•Mosterd

•Noten

•Amandelnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

6 piece

Provençal venison meatballs

(Contains: Gluten, Tarwe)

75 g

Bulgur

(Contains: Gluten, Tarwe May be present: Soja)

½ piece

Bell pepper

½ piece

Garlic

2.5 g

Ginger paste

20 g

Mango chutney

(Contains: Mosterd)

50 g

Pre-cut Romano beans

½ piece

Red onion

10 g

Shaved almonds

(Contains: Noten, Amandelnoten May be present: Pinda's, Noten, Sesamzaad)

½ piece

Easy peel orange

½ sachet(s)

Peruvian-style spice mix

Not included in your delivery

¼ piece

Low sodium chicken stock cube

½ tablespoon

White wine vinegar

½ tablespoon

Olive oil

20 milliliters

Water

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2650 kJ

Calories633 kcal

Fat17.8 g

Saturated Fat2.2 g

Carbohydrate76.4 g

Sugar19 g

Dietary Fiber17.9 g

Protein32 g

Salt1.2 g

Potassium263.6 mg

Calcium50.4 mg

Iron0.6 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

•Pan

•Tall-Sided Pan

•Wok or sautépan

•Small Bowl

Cooking Steps

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.