200°C · 15-20 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
Mosterd
Meatballs with Witlof
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 add a fragrant flavour to the chicken mince (better living 2 stars). Alongside, I prepare a crunchy vegetable mix of sautéed mushrooms, witlof, and roasted carrots. With a potato salad of steamed potatoes in their skins with celery, apple, and a refreshing yoghurt lemon dressing. Enjoy! The photo shows different vegetables.
Chicken mince (better living 2 stars), witlof, carrot, cauliflower, mushrooms, celery, spring onion, white onion, garlic, potato, lemon, Jonagold apple, fresh dill, tarragon, parsley, 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.
Microwave
Heat the vegetables and meatballs loosely covered for 3 minutes. Serve with the cold potato salad.
Oven — 200°C, 15-20 minMarleen's choice
Preheat the vegetables and meatballs covered with an oven-safe plate or aluminium foil for 15-20 minutes. Serve with the cold potato salad. Disposable containers cannot go in the oven, transfer to an oven dish.