200°C · 15-20 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
Mosterd
Dill and Tarragon Meatballs
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. These meatballs are inspired by the cookbook from Gartine, a lovely lunch spot in Taksteeg, Amsterdam. The fresh dill and tarragon add a herby flavour to the minced beef (better living 2 stars). I serve it with a vegetable mix of sautéed mushrooms, grilled peppers, and young leaf spinach, alongside my favourite potato salad made with steamed potatoes, crunchy celery, and apple, all dressed with a refreshing yoghurt lemon dressing. Enjoy!
Dill and Tarragon Meatballs
Minced beef (better living 2 stars), mushrooms, red and yellow peppers, leaf spinach, celery, white onion, spring onion, garlic, potato, lemon, Jonagold apple, fresh dill, tarragon, parsley, pasteurised free-range egg, Greek yoghurt, milk, white sandwich bread, Dijon mustard, Worcestershire sauce (contains soy), extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, soja, sulfiet.
Microwave
Heat the vegetables and meatballs loosely covered for 3-4 minutes. Serve with the cold potato salad.
Oven — 200°C, 15-20 minMarleen's choice
Preheat the vegetables and meatballs covered with an ovenproof plate or aluminium foil for 15-20 minutes. Serve with the cold potato salad. Disposable containers cannot go in the oven, transfer to an oven dish.