Leek Mash with Meatball

Deliciously Dutch! We make the meatball from lean minced beef, egg, and breadcrumbs, and bake it to a golden brown in the oven. On the side, I serve a creamy mash full of gently stewed leek, with a hint of curry and mustard.

Minced beef (better living 2 stars), leek, white onion, garlic, potato, curry massala (contains coriander seed, turmeric, and mustard seed), oregano, thyme, rosemary, pasteurised free-range egg, milk, panko (contains gluten), dijon mustard, rapeseed oil, butter, pepper and salt, sunflower oil.

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

Microwave

Heat the leek mash with meatball covered with plastic wrap for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons).

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

Preheat the leek mash and meatball covered with an oven-safe plate or aluminium foil for 15 minutes (1 person) to 20-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy140,47 kcal

Protein6,1 g

Fat7,47 g

of which saturated4,03 g

Carbohydrates11,45 g

Dietary fibre2,28 g

Salt0,32 g

Average weight: 275 g