Ratatouille with Meatballs

This is yesterday's meal, just as delicious today and £1 cheaper! Packed per person in sustainable disposable packaging. Healthy comfort food, this vegetable-rich dish! I make the ratatouille from stewed tomatoes, courgette, aubergine, and bell pepper, finishing it off with fresh basil. I roast the meatballs in the oven, so I don't need to add any oil during cooking. You'll also receive creamy mashed potatoes with parsley on the side. Enjoy!

Beef mince (better life 2 stars), tomatoes, courgette, aubergine, bell pepper, white onion, red onion, garlic, red chilli, potato, fresh basil, parsley, cumin seeds, oregano, oregano, thyme, rosemary, paprika powder, fennel seeds, pasteurised free-range egg, milk, panko (contains gluten), Dijon mustard, pepper and salt, sunflower oil.

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

Microwave

Heat the ratatouille with meatballs and mash covered with the lid slightly ajar for 3-4 minutes.

Oven — 200°C, 15-30 minMarleen's choice

Heat the ratatouille with meatballs and mash covered with an ovenproof plate or aluminium foil for 15-20 minutes.

Energy127,71 kcal

Protein6,31 g

Fat5,45 g

of which saturated1,66 g

Carbohydrates12,13 g

Dietary fibre2,3 g

Salt0,66 g