Provençal Venison Meatballs with 'Stamppot'
with Romano beans & onion jus
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.
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
Potatoes
1 piece
Carrot
50 g
Pre-cut Romano beans
½ piece
Onion
20 g
Onion chutney
6 piece
Provençal venison meatballs
(Contains Gluten, Wheat)
Not included in your delivery
¾ tablespoon
[Plant-based] butter
150 milliliters
Low sodium beef stock
1 teaspoon
Mustard
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of salted water in a pot or saucepan for the vegetables. Peel the potatoes and cut into rough pieces, then chop the carrot into 0.5cm thick rounds. Boil both for 12 - 15 minutes until done, covered, then drain and set aside.
Boil plenty of water in a pot or saucepan and boil the Romano beans for 6 - 8 minutes. Drain and rinse under cold water, then set aside. Meanwhile, slice the onion into half rings.
Did you know… Romano beans are high in potassium, which helps maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which help us feel more energised.
Melt a knob of butter in a frying pan over medium-high heat and fry the meatballs for 3 - 4 minutes until evenly browned. Add the onion and reduce the heat, then cover with the lid and allow to cook for 4 - 5 minutes or until the onion is soft.
Add the onion chutney and the stock, then mix well and allow to reduce for 3 - 5 minutes, uncovered (see Tip).
Tip: try increasing the heat if it's taking too long to reduce, but in this case, be sure not to leave the pan unattended as it may burn.
Meanwhile, mash the potatoes and carrots with the mustard and a small knob of butter. Add a splash of milk if necessary, then stir in the Romano beans and season to taste with salt and pepper.
Serve the stamppot on plates and top with the meatballs and onion jus.
Did you know... this recipe provides 250g of vegetables per portion, which is almost half of the RDA of fibre. Fibre supports gut health, which boosts immunity and helps us feel energised.