Venison meatballs with super quick mash
with carrot, onion and smokey sauce
Allergens:
Gluten
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
6 piece
Provençal venison meatballs
(Contains: Gluten, Tarwe)
250 g
Potatoes
½ piece
Garlic
150 g
Pre-cut carrot & onion
½ piece
Romano pepper
½ sachet(s)
Dried rosemary
40 g
Onion chutney
30 g
Smoky tomato ketchup
Not included in your delivery
¾ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2766 kJ
Calories661 kcal
Fat21.1 g
Saturated Fat8.1 g
Carbohydrate84.1 g
Sugar15.1 g
Dietary Fiber15 g
Protein26.5 g
Salt1.8 g
Potassium1125 mg
Calcium15 mg
Iron1.3 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.
Cooking Steps
1
- Cut the potatoes into smaller pieces.
- Place the potatoes in a large microwave-safe bowl and top with a small knob of butter and 2 tbsp of water per person. Cover the bowl with plastic wrap and poke a few holes in the wrap.
- Microwave on high for 5 - 6 minutes or until soft when pricked with a fork.
- Mash the potatoes with a knob of butter (and a splash of milk) and the mustard. Season well with salt and pepper.
2
- Melt a knob of butter in a frying pan over medium-high heat and fry the meatballs for 6 - 7 minutes until evenly browned.
- Add the onion chutney and smokey ketchup in the last minute and mix well.
3
- Add the pre-cut carrot and onion to a deep frying pan along with 50ml water per person and cook, covered, on medium-high heat for 1 - 2 minutes.
- Meanwhile, cut the Romano pepper and add to the deep frying pan. Fry the vegetables for another 3 - 4 minutes.
- Remove the lid, add a drizzle of olive oil, the garlic and 1 tsp dried rosemary per person and fry for 1 - 2 minutes. Season with salt and pepper.
4
- Serve the mash on plates, serve the vegetables and meatballs alongside.
- Drizzle the sauce over the meatballs.
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