200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Ei
SulfietGreek Meatballs
When I first tried this family dish years ago, my children and Joris were absolutely smitten! I'm delighted to bring it back to the menu. Manestra is a typical Greek dish made from orzo, a rice-shaped pasta. The pasta is cooked al dente in a rich, spiced tomato sauce with a hint of cinnamon. The lamb meatballs (Beter Leven 2 stars) are seasoned with fresh oregano, parsley, and dill. You'll also receive a generously filled Greek salad with plenty of fresh vegetables, olives, dressed with a zesty dressing. Enjoy!
Greek Meatballs
Lamb mince (Beter Leven 2 stars), tomatoes, cucumber, pointed cabbage, vine tomatoes, white onion, green beans, red onion, garlic, fresh dill, bay leaf, mint, oregano, parsley, sage, kalamata olives, chili flakes, cinnamon, cumin seeds, mint, oregano, thyme, pasteurised free-range egg, milk, orzo pasta (wheat flour), panko (contains gluten), tomato purée, white wine, honey, homemade chicken stock (contains celery), extra virgin olive oil, red wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the manestra and the meatballs loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the Greek salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the manestra and the meatballs covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the Greek salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.