200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
MosterdMeatballs with Green Beans
These meatballs are made from high-quality minced beef (better living 2 stars) using my own recipe with fresh dill and allspice. I roast them in the oven to keep them tender and not greasy. The green beans are briefly blanched to retain their vitamins and then stewed with an onion and sautéed mushrooms. Served with fluffy mashed potatoes and homemade mustard gravy.
Minced beef (better living 2 stars), green beans, mushrooms, white onion, leek, garlic, carrot, celery, celeriac, potato, fresh dill, rosemary, thyme, nutmeg, allspice, pasteurised free-range egg, milk, panko (contains gluten), Dijon mustard, coarse mustard, tomato purée, homemade veal stock (contains celery), rapeseed oil, butter, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the mashed potato with the meatballs and green beans loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the gravy with the lid loosely on in the microwave or in a saucepan.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the mashed potato with the meatballs and green beans covered with an ovenproof 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. Heat the gravy with the lid loosely on in the microwave or in a saucepan.