Meatballs in creamy herb sauce with baby potatoes
with broccoli and Romano pepper
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
4 piece
Beef-pork meatballs
(May be present Celery, Egg, Gluten, Mustard, Soy)
50 g
Cooking cream
(Contains Milk)
10 g
Fresh basil, chives & flat leaf parsley
100 g
Broccoli
½ piece
Romano pepper
200 g
Baby potatoes
½ piece
Red onion
4 milliliters
Crema di balsamico
(Contains Sulphites)
¼ sachet(s)
Dried rosemary
10 milliliters
Soy sauce
(Contains Soy, Wheat)
Not included in your delivery
½ tablespoon
Olive oil
¼ piece
Low sodium beef stock cube
100 milliliters
Water for the sauce
½ tablespoon
Flour
½ tablespoon
[Plant-based] butter
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Wash the baby potatoes and cut into quarters. Heat a drizzle of olive oil in a deep frying pan with a lid over medium-high heat. Fry the baby potatoes for 12 -14 minutes, covered. Remove the lid for the final 5 minutes of cooking. Add the dried rosemary and generously season to taste with salt and pepper.
- In the meantime, melt a drizzle of olive oil in another frying pan over medium-high heat. Fry the meatballs for 3 - 4 minutes until evenly browned, then remove from the pan and set aside (they will finish cooking later).
- Melt the butter in the same pan as you did the meatballs over medium-high heat. Cut the onion into half rings and fry with the flour for 1 minute or until lightly brown.
- Whisk in the cream, stock cube, mustard, soy sauce and water (see pantry for amounts).
- Allow to reduce for 3 - 4 minutes, adding some extra flour as necessary if it is too watery. In the meantime, finely chop the fresh herbs.
- Transfer the meatballs back to the pan and cook for 6 - 8 minutes. Stir in half of the herbs right before serving.
- In the meantime cut the head of the broccoli into small florets and dice the stem. Chop the Romano pepper into strips.
- Add the broccoli and Romano pepper to a lidded deep frying in a small layer of water, let the vegetable boil for 6-8 minutes, covered.
- Take off the lid, drain the water, add the balsamic cream and fry for another 2-3 minutes. Season to taste with salt and pepper.
Did you know... broccoli is considered a superfood, and for good reason - not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.
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Serve the baby potatoes with the meatballs and sauce, serve the vegetables on the side. Garnish the meatballs with the rest of the herbs.