Stamppot with Chorizo & Meatballs
with sundried tomatoes & roasted carrots
The meatballs in this recipe are seasoned with oregano, garlic and cayenne pepper. Perfect to accompany the flavourful chorizo.
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 with Spanish-style seasoning
(May be present Celery, Soy, Gluten, Egg, Mustard)
25 g
Diced chorizo
200 g
Potatoes
1 piece
Carrot
75 g
Sweet potato
½ piece
Onion
20 g
Sundried tomatoes
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Mustard
1
[Plant-based] milk
¼ piece
Low sodium beef stock cube
½ tablespoon
[Plant-based] butter
70 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Chop the onion. Wash or peel the carrot and slice it, then transfer to a bowl. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Transfer the carrot to a parchment-lined baking sheet and roast for 15 - 18 minutes or until golden-brown. Toss halfway.
Peel all the potatoes and cut them into rough pieces. Transfer to a pot or saucepan and cover with water, then boil for 12 - 15 minutes. Reserve some of the cooking liquid, then drain and set aside.
Cut the sundried tomatoes into strips and halve the meatballs. Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chorizo for 2 - 3 minutes until browned, then remove from the pan and set aside.
Reheat the same frying pan over medium-high heat. Fry the meatballs with the onion for 2 - 3 minutes until evenly browned. Turn the heat to medium-low, cover with the lid and fry for 4 - 5 minutes or until the meatballs are done. Take the meatballs out of the pan and set aside. Pour in the water and crumble in the stock cube (see pantry for amounts). Mix well to combine and simmer gently until ready to serve.
Mash the potatoes with the butter, mustard and a splash of milk (or the reserved cooking liquid). Season to taste with salt and pepper, then stir in the roasted carrot and sundried tomatoes.
Serve the stamppot on plates and top with the chorizo and meatballs. Serve with the jus.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs