Meatballs with Carrot-Leek Stamppot
with bacon & ketjap jus
Did you know that potatoes retain more vitamins if you leave the skin on while you cook them? This also saves you time having to peel them. Talk about a win-win situation!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Potatoes
1 piece
Carrot
½ piece
Leek
25 g
Bacon lardons
4 piece
Beef & pork meatballs
(May be present Celery, Egg, Gluten, Mustard, Soy)
10 milliliters
Ketjap manis
(Contains Soy, Wheat)
Not included in your delivery
2 tablespoon
[Plant-based] butter
¼ piece
Low sodium beef stock cube
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 (see Tip). Wash or peel the potatoes and cut them into rough pieces. Cut the carrot into 3cm chunks. Boil both for 12 - 15 minutes until done, then drain and set aside.
Tip: use two pans if you're cooking for more than four people.
Heat a clean frying pan over medium-high heat and fry the bacon lardons for 5 - 7 minutes until done. Remove from the pan using a slotted spoon so as to keep the cooking juices in the pan.
Meanwhile, chop the leek into thin rings. Melt a knob of butter in a deep frying pan and fry the leek for 5 - 7 minutes. Season to taste with salt and pepper.
Melt a knob of butter in the same pan you used for the bacon lardons over medium-high heat. Fry the meatballs for 4 - 6 minutes until evenly browned, then remove from the pan and set aside (see Tip). Melt another knob of butter in the same pan, then stir in the ketjap and half of the mustard. Crumble in the stock cube and then deglaze with the water (see pantry for amounts). Transfer the meatballs back to the pan and allow the jus to gently reduce until serving.
Tip: the meatballs should not be done yet, as they will finish cooking in the jus.
Transfer the leek to the vegetables and then mash everything with a knob of butter and a splash of milk, along with the rest of the mustard. Stir in the bacon lardons and then season to taste with salt and pepper.
Top the stamppot with the meatballs, then pour the jus and serve.
Did you know... most of us eat less than 150g vegetables per day, which is much lower than the RDA. Thankfully however, this recipe contains over 250g per serving.