Allergens
Gluten
Lactose
Ei
Sulfiet
Mosterd
SojaMeatballs with Potato Salad
These spicy meatballs are inspired by a recipe from the cookbook of Gartine, a cosy lunch spot in Taksteeg, Amsterdam. The fresh dill and tarragon impart a fragrant flavour to the chicken mince (better living 2 stars). Alongside, I prepare a crunchy vegetable mix of sautéed mushrooms, endive, and roasted carrots. Accompanied by a potato salad made from steamed new potatoes in their skins with a mustard dressing, which can be enjoyed warm, cold, or at room temperature. Enjoy! The photo features different vegetables.
Meatballs with Potato Salad
Chicken mince (better living 2 stars), endive, carrot, cauliflower, mushrooms, spring onion, white onion, garlic, new potatoes in their skins, fresh dill, tarragon, parsley, ginger, pasteurised free-range egg, milk [lactose], panko (contains gluten) [gluten], Dijon mustard [sulphites], coarse mustard [sulphites], Worcestershire sauce (contains soy), honey, extra virgin olive oil, white wine vinegar [sulphites], pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, soja, sulfiet.
MicrowaveMarleen's choice
Spoon the potato salad onto your plate if you prefer it cold. Heat the vegetables, potato salad, and meatballs loosely covered for 3 minutes (1 person) to 4-6 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Spoon the potato salad onto your plate if you prefer it cold. Heat the vegetables, potato salad, and meatballs 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.
Average weight: 540 g
