Name: Venison Meatballs in Tahini Sauce over ras el hanout rice with shaved almonds and parsley
Total time: 25 min
Yield: 2
Cuisine: Lebanese
Ingredients: 12 piece Provençal venison meatballs; 150 g White long grain rice; 1 piece Garlic; 1 piece Red onion; 1 piece Courgette; 1 piece Carrot; 1 piece Lemon; 1 sachet(s) Ras el hanout; 50 g Tahini; 20 g Raisins; 20 g Shaved almonds; 10 g Fresh flat leaf parsley; 2 tablespoon Olive oil; 450 milliliters Water; 2 tablespoon Water for the sauce; to taste Salt and pepper

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Recipes

Venison Meatballs in Tahini Sauce

over ras el hanout rice with shaved almonds and parsley

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Allergens:

Gluten

•Tarwe

•Sesamzaad

•Amandelnoten

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

6 piece

Provençal venison meatballs

(Contains: Gluten, Tarwe)

75 g

White long grain rice

½ piece

Garlic

½ piece

Red onion

½ piece

Courgette

½ piece

Carrot

½ piece

Lemon

½ sachet(s)

Ras el hanout

25 g

Tahini

(Contains: Sesamzaad)

10 g

Raisins

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

10 g

Shaved almonds

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

5 g

Fresh flat leaf parsley

(May be present: Selderij)

Not included in your delivery

1 tablespoon

Olive oil

225 milliliters

Water

1 tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3707 kJ

Calories886 kcal

Fat38.3 g

Saturated Fat5.4 g

Carbohydrate97.3 g

Sugar18.3 g

Dietary Fiber8.8 g

Protein34.2 g

Salt0.6 g

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 with Lid

•Tall-Sided Pan

•Bowl

Cooking Steps

Slice the onion. Heat a drizzle of olive oil in a pot or saucepan over medium-high heat. Fry the onion for 3 - 4 minutes.
In the meantime, chop the raisins.
Lower the heat to medium, add the raisins and the rice and mix through. Pour over the water (see pantry for amounts) and cover with the lid.
Boil the rice for 11 minutes, or until done. Stir in the ras el hanout and season with salt and pepper to taste. Cover with the lid until serving.

Heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the meatballs for 8 - 10 minutes until evenly browned.

Cut the carrot into thin rounds. Slice the courgette into 1cm thick rounds.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the courgette and carrot 6 - 8 minutes. Season with salt and pepper.
Meanwhile, zest and cut the lemon into 6 wedges and crush or mince the garlic.
In a bowl, combine the tahini with the garlic (see Tip), the water for the sauce, the honey and the juice of 2 lemon wedges per person. Add lemon zest to taste and season with salt and pepper.

Tip: Fry the garlic with the vegetables if you don't like raw garlic.

Chop the parsley.
Serve the rice in deep plates. Top with the meatballs and the courgette and spoon the tahini sauce over the meatballs.
Garnish with the shaved almonds and parsley.

Did you know... tahini is made from sesame seeds. It is rich in calcium, iron and unsaturated fats.