Meatballs

These meatballs are inspired by a recipe from the cookbook of Gartine, a lovely lunch spot in Taksteeg, Amsterdam. The fresh dill and tarragon add a fragrant flavour to the minced beef (better living 2 stars). I serve them with a vegetable mix of sautéed mushrooms, grilled peppers, and young leaf spinach, along with my marinated baby potatoes with fresh herbs. Enjoy!

Meatballs

Minced beef (better living 2 stars), mushrooms, red and yellow peppers, leaf spinach, celery, white onion, spring onion, garlic, potato, lemon, Jonagold apple, fresh dill, tarragon, parsley, pasteurised free-range egg, Greek yoghurt, milk, white sandwich bread, Dijon mustard, Worcestershire sauce (contains soy), extra virgin olive oil, pepper and salt, sunflower oil.

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

Microwave

Heat the baby potatoes, vegetables, 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

Preheat the baby potatoes, vegetables, and meatballs covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy117,18 kcal

Protein6,12 g

Fat4,9 g

of which saturated1,35 g

Carbohydrates10,99 g

Dietary fibre2,36 g

Salt0,53 g

Average weight: 540 g