Meatballs with Endive

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. These spiced meatballs are inspired by a recipe from the cookbook of Gartine, a lovely lunch spot in Taksteeg, Amsterdam. Fresh dill and tarragon give a herby flavour to the chicken mince (better life 2 stars). Alongside, I prepare a crunchy vegetable mix of sautéed mushrooms, endive, and roasted carrots. With a potato salad of steamed new potatoes in their skins with celery, apple, and a refreshing yoghurt lemon dressing. Enjoy! The photo features different vegetables.

Chicken mince (better life 2 stars), cauliflower, endive, carrot, mushrooms, celery, spring onion, white onion, garlic, new potatoes in their skins, lemon, Jonagold apple, fresh dill, tarragon, parsley and ginger, pasteurised free-range egg, Greek yoghurt, milk, panko (contains gluten), Dijon mustard, Worcestershire sauce (contains soy), extra virgin olive oil, pepper and salt, sunflower oil.

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

MicrowaveMarleen's choice

Heat the vegetables and meatballs covered with plastic wrap for 3 minutes (1 person). Serve with the cold potato salad.

Energy102,29 kcal

Protein6,12 g

Fat4,66 g

of which saturated1,38 g

Carbohydrates9,18 g

Dietary fibre2,2 g

Salt0,5 g

Average weight: 540 g

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