Cheesy Meatballs and Creamed Mushrooms
with Dutch confetti stamppot
The perfect dish for a cozy evening, this recipe takes inspiration from Sweden as well as the Netherlands. Easy to prepare and incredibly delicious, it's sure to brighten up your day.
Tags:
Family Friendly
Allergens:
Milk
•Mustard
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total45 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Beef and Pork Mince
1 unit(s)
Carrot
500 grams
Baby Potatoes
150 grams
Mushrooms
1 unit(s)
Scallion
50 grams
Grated Cheese
(Contains: Milk)
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Onion
1 sachet(s)
Paprika
(Contains: Mustard)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3432 kJ
Energy (kcal)820 kcal
Fat50.8 g
of which saturates26.7 g
Carbohydrate51.3 g
of which sugars17.8 g
Dietary Fiber7.5 g
Protein41.9 g
Salt1.6 g
Potassium884.3 mg
Calcium63.4 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Potato Masher
•Colander
•Pot with Lid
Cooking steps
1
- Boil a pot of salted water.
- Trim the carrot, then quarter lengthways (no need to peel). Chop wisthways into small pieces.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the carrot and potato to the boiling water and cook until just tender, 8-12 mins.
- Drain in a colander, then return to the pot. Season with salt and pepper. Cover to keep warm and set aside for later.
2
- Halve, peel and chop the onion into small pieces.
- In a large bowl, mix the mince, cheese, half the onion, half the paprika, the breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls (4 per person).
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the meatballs until browned all over and cooked through, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
4
- Roughly chop the mushrooms.
- Trim and thinly slice the scallion.
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the remaining onion until softened, 1-2 mins, then add the mushrooms and continue cooking, 2-3 mins.
- Add half the creme fraiche and the remaining paprika and bring to the boil, then reduce the heat. Taste and season with salt and pepper.
5
- Add the remaining creme fraiche to the carrot and potatoes.
- Mash until smooth then mix through the sliced scallion.
- Season with salt and pepper.
6
- Distribute the stamppot between plates.
- Serve the meatballs with the mushroom sauce on the side.
