200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
Selderij
Ei
SulfietLiège Meatballs with Mashed Potatoes
I serve these Belgian meatballs with a special sweet and sour gravy. This recipe hails from Liège, where they make the gravy with caramelised onions, syrup, vinegar, and mustard. You'll also receive a mashed potato dish (or 'stoemp' in Flemish) with various vegetables such as parsnip and celeriac. The dish looks different from the photo.
Beef mince (better life 2 stars), green cabbage, parsnip, celeriac, white onion, potato, fresh bay leaf, rosemary, thyme, juniper berries, cloves, nutmeg, thyme, pasteurised free-range egg, milk, panko (contains gluten), Dijon mustard, veal stock (contains celery), Belgian brown beer, apple syrup, rapeseed oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the mashed potatoes and meatballs loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the mashed potatoes and meatballs covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons).
Average weight: 540 g
