200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdMeatballs
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 spinach, along with my marinated baby potatoes with fresh herbs. Enjoy!
Meatballs
Minced beef (better living 2 stars), mushrooms, red and yellow peppers, 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 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 be used in the oven, transfer to an oven dish.
