Venison Meatballs in Orange Sauce with Shaved Almonds
over bulgur with bell pepper & Romano beans- Gluten
- Tarwe
- Mosterd
- Noten
- Amandelnoten
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
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."
Ingredients
6 piece
Provençal venison meatballs
(Contains: Gluten, Tarwe)
75 g
Bulgur
(Contains: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver, May contain traces of allergens, Tarwe, Gluten)
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: Pinda's, Noten, Sesamzaad, May contain traces of allergens, Noten, Amandelnoten)
½ piece
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
Utensils
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.
- Serve the bulgur and vegetables on deep plates.
- Top with the meatballs in their sauce.
- Garnish with the shaved almonds.
