200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
MosterdItalian 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!
Italian Meatballs with Caponata
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.