Italian Meatballs with Caponata

These meatballs made from high-quality minced beef are pure in flavour and seasoned Italian-style with sun-dried tomatoes and fresh basil. The caponata pairs beautifully with the meatballs. I prepare this traditional Sicilian vegetable dish according to an authentic recipe, featuring aubergine, good olives, capers, and tomatoes. On the side, I serve a light and fluffy mashed potato with roasted garlic. Enjoy!

Minced beef (Beter Leven 2 stars), aubergine, celery, vine tomatoes, white onion, garlic, potato, fresh basil, green olives, capers, oregano, oregano, thyme, rosemary, pasteurised free-range egg, milk, panko (contains gluten), Dijon mustard, tomato purée, sugar, white wine vinegar, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, sulfiet.

Microwave

Heat the meatballs with mashed potato and the caponata loosely covered for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Heat the meatballs with mashed potato and the caponata covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy130,84 kcal

Protein6,03 g

Fat5,79 g

of which saturated1,73 g

Carbohydrates12,23 g

Dietary fibre2,35 g

Salt0,55 g

Average weight: 540 g