200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
Mosterd
Meatballs with Potato Salad
These spiced meatballs are inspired by a recipe from the cookbook of Gartine, a cosy lunch spot in Taksteeg, Amsterdam. Fresh dill and tarragon lend a herby flavour to the chicken mince (better life 2 stars). Accompanying this dish is a crunchy vegetable mix of sautéed mushrooms, chicory, and roasted carrots. Served with 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 other vegetables.
Chicken mince (better life 2 stars), chicory, carrot, cauliflower, mushrooms, white onion, spring onion, garlic, new potatoes in their skins, fresh chives, dill, tarragon, mint, parsley, ginger, pasteurised free-range egg, milk, panko (contains gluten), Dijon mustard, coarse mustard, Worcestershire sauce (contains soy), extra virgin olive oil, red wine vinegar, homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, soja, sulfiet.
Microwave
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 minMarleen's choice
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.