Swedish-Style Venison Meatballs in Creamy Sauce
with thick-cut fries, cranberry chutney & broccoli4.5(334)
Calories
:
1000 kcalProtein
:
35.4g proteinDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Soja
- Sesamzaad
- Selderij
There is a new ingredient in your box! These tender venison meatballs with Provençal herbs give a surprising twist to this recipe with their rich flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
6 piece
Provençal venison meatballs
(Contains: Gluten, Tarwe)
200 g
Broccoli
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
10 milliliters
Soy sauce
(Contains: Soja, Gluten, Tarwe)
40 g
Cranberry chutney
½ sachet(s)
Gomashio-herb mix
(Contains: Sesamzaad, Selderij)
½ piece
Red onion
250 g
Skin-on fries
Not included in your delivery
1 teaspoon
Mustard
1 teaspoon
Flour
1 tablespoon
[Plant-based] butter
50 milliliters
Low sodium vegetable stock
25 milliliters
Water for the sauce
1 tablespoon
[Plant-based] mayonnaise
Nutrition Values
Energy (kJ)4183 kJ
Calories1000 kcal
Fat55 g
Saturated Fat19.3 g
Carbohydrate82.8 g
Sugar22.9 g
Dietary Fiber14.8 g
Protein35.4 g
Salt3.1 g
Potassium456.9 mg
Calcium78.9 mg
Iron1.2 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
•Baking Sheet with Baking Paper
•Small Bowl
•Fryingpan with lid
Cooking Steps
1
- Preheat the oven to 200°C.
- Prepare the stock. Boil plenty of water in a pot or saucepan for the broccoli.
- Transfer the fries to a parchment-lined baking sheet. Bake in the oven for 20 - 25 minutes or until golden-brown, tossing halfway.
- Meanwhile, chop the onion. Cut the head of broccoli into florets and dice the stem.
2
- Boil the broccoli for 4 - 6 minutes until done, then drain and set aside.
- In a small bowl, combine the mayonnaise with half of the gomashio-herb mix and then set aside.
3
- Melt the butter in a large frying pan over medium heat. Fry the onion and flour for 1 minute or until lightly browned.
- Whisk in the cream, stock, mustard, soy sauce and water (see pantry for amounts).
- Allow to reduce for 4 - 6 minutes, adding some extra flour as necessary if it is too watery.
- Add the meatballs and cover with the lid, then allow to cook for 5 - 6 minutes.
4
- Serve the fries and broccoli with the meatballs in their creamy sauce.
- Garnish the broccoli with the rest of the gomashio-herb mix.
- Serve the gomashio mayonnaise and the cranberry chutney alongside.
