Swedish-Style Venison Meatballs in Creamy Sauce
with thick-cut fries, cranberry chutney & broccoli
Red onions are often chosen for their milder, sweeter flavour compared to yellow onions. They caramelise beautifully when cooked, and add a slightly tangy taste without overpowering the other flavours in a dish.
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)
200 g
Broccoli
75 g
Cooking cream
(Contains Milk)
10 milliliters
Soy sauce
(Contains Soy, Gluten, Wheat)
40 g
Cranberry chutney
½ sachet(s)
Gomashio-herb mix
(Contains Sesame, Celery)
½ piece
Red onion
250 g
Skin-on fries
Not included in your delivery
1 teaspoon
Mustard
1 teaspoon
Flour
1 tablespoon
[Plant-based] butter
50 milliliters
Low sodium vegetable stock
25 milliliters
Water for the sauce
1 tablespoon
[Plant-based] mayonnaise
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Prepare the stock. Boil plenty of water in a pot or saucepan for the broccoli.
- Transfer the fries to a parchment-lined baking sheet. Bake in the oven for 20 - 25 minutes or until golden-brown, tossing halfway.
- Meanwhile, chop the onion. Cut the head of broccoli into florets and dice the stem.
- Boil the broccoli for 4 - 6 minutes until done, then drain and set aside.
- In a small bowl, combine the mayonnaise with half of the gomashio-herb mix and then set aside.
Did you know... broccoli is not only high in vitamins B, C and E, but also calcium, potassium and iron.
- Melt the butter in a large frying pan over medium heat. Fry the onion and flour for 1 minute or until lightly browned.
- Whisk in the cream, stock, mustard, soy sauce and water (see pantry for amounts).
- Allow to reduce for 4 - 6 minutes, adding some extra flour as necessary if it is too watery.
- Add the meatballs and cover with the lid, then allow to cook for 5 - 6 minutes.
- Serve the fries and broccoli with the meatballs in their creamy sauce.
- Garnish the broccoli with the rest of the gomashio-herb mix.
- Serve the gomashio mayonnaise and the cranberry chutney alongside.