Venison meatballs in orange sauce with bulgur
with bell pepper, romano beans and shaved almonds
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
6 piece
Provençal venison meatballs
(Contains Gluten, Wheat)
75 g
Bulgur
(Contains Wheat May be present Soy)
½ piece
Bell pepper
½ piece
Garlic
2.5 g
Ginger paste
20 g
Mango chutney
(Contains Mustard)
50 g
Pre-cut Romano beans
½ piece
Red onion
10 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
½ piece
Easy peel orange
½ sachet(s)
Peruvian-style spice mix
Not included in your delivery
piece
Low sodium chicken stock cube
½ tablespoon
White wine vinegar
1 tablespoon
Olive oil
20 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Transfer the bulgur to a pot or saucepan and cover with water. Crumble in the stock cube and bring to a boil, then allow the bulgur to cook for 10 minutes until done. Drain and set aside.
- In the meantime, heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the meatballs for 8 - 9 minutes until evenly browned.
- Chop the bell pepper into strips.
- Heat a light drizzle of olive oil in a wok or deep frying pan over medium-high heat and fry the bell pepper and romano beans for 2 - 3 minutes.
- In the meantime, finely chop the onion, crush or mince the garlic. Add the onion and garlic to the vegetables, together with the water (see pantry for amount), and fry for another 3 - 4 minutes.
- Juice the orange in a small bowl(see Tip).
- Add the mango chutney, orange juice, vinegar and ginger paste to the meatballs. Allow to reduce on high heat for 1 minute.
- Add the bulgur and peruvian spice mix to the vegetables and mix until well combined. Season to taste with salt and pepper.
Tip: For a more intense orange flavour, you can zest the orange before juicing it and add some of the zest to the bulgur.
- Serve the bulgur with the vegetables on deep plates. With the venison meatballs and orange sauce on top.
- Garnish with the shaved almonds.
Did you know...bulgur is a type of wholegrain. Wholegrains are richer in fibre than refined grains and contain up to five times more vitamins and minerals (such as potassium, magnesium and iron, as well as vitamins B1 and B2).