Swedish-Style Meatballs in Cream Sauce
with baby potatoes, broccoli and cranberry chutney
Broccoli is echt een supergroente! Het bevat namelijk een grote hoeveelheid aan vitaminen, is zeer vezelrijk én zit boordevol ijzer.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Broccoli
250 g
Baby potatoes
75 g
Cooking cream
(Contains Milk)
4 piece
Beef & pork meatballs
(May be present Celery, Egg, Gluten, Mustard, Soy)
10 milliliters
Soy sauce
(Contains Soy, Wheat)
40 g
Cranberry chutney
¼ sachet(s)
Gomashio-herb mix
(Contains Sesame, Celery)
½ piece
Onion
Not included in your delivery
1 teaspoon
Mustard
1 teaspoon
Flour
½ tablespoon
[Plant-based] butter
50 milliliters
Low sodium vegetable stock
25 milliliters
Water
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. In a pan with a lid, bring plenty of water to a boil for the baby potatoes and broccoli. Finely chop the onion. Cut the head of broccoli into florets and dice the stem. Wash the baby potatoes, cut them in half and cut any larger ones into quarters. Cut the meatballs in half.
Heat the butter in a frying pan over medium high heat. Fry the meatballs for 2 - 3 minutes until brown, then remove from the pan and set aside. The meatballs don't need to be cooked through at this stage. Boil the baby potatoes for 12 - 15 minutes with the lid on. Add the broccoli when there are 4 - 6 minutes left. Cook until the broccoli is done and then drain.
Put the onion in the frying pan used for the meatballs and fry for 1 - 2 minutes. Add the cooking cream, vegetable stock, mustard, flour, soy sauce and 25 ml water per person. Whisk everything together and let sauce reduce for 5 - 6 minutes. Feel free to add some more flour if the sauce seems too watery. Put the meatballs back in the sauce and heat for another 6 - 8 minutes.
Serve the baby potatoes and broccoli on plates with the meatballs and creamy sauce. Garnish the vegetables with the gomashio-herb mix and serve with the cranberry chutney.