Rocky Mountains Meatball

I make this beef meatball (Better Life 2 stars) with sautéed red onion, Dijon mustard, and a blend of spices such as cumin and oregano. The meatball contains mature cheese, making it a particularly tasty ball that pairs well with the rich tomato sauce with chili. Traditionally, a bit of (decaffeinated!) coffee is added to enhance the flavour of the sauce. I serve the dish with steamed baby potatoes and a hearty coleslaw with caraway seeds and mango dressing.

Beef mince (Better Life 2 stars), tomatoes, red bell pepper, white cabbage, carrot, red onion, garlic, baby potatoes with skin, lemon, Jonagold apple, fresh chives, parsley, chili powder, smoked paprika powder, caraway seeds, cumin seeds, coriander seeds, oregano, mature cheese, pasteurised free-range egg, panko (contains gluten), Dijon mustard, tomato ketchup, Worcestershire sauce (contains soy), decaffeinated coffee, dark brown sugar, extra virgin olive oil, white wine vinegar, homemade mango dressing (mango chutney [mango, sugar, cider vinegar, garlic, ginger, chili, salt], sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.

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

Microwave

Heat the meatball, tomato sauce, and baby potatoes loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the coleslaw (cold).

Oven — 200°C, 20-35 minMarleen's choice

Preheat the meatball, tomato sauce, and baby potatoes covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Serve with the coleslaw (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy153,85 kcal

Protein7 g

Fat7,49 g

of which saturated2,28 g

Carbohydrates13,54 g

Dietary fibre2,08 g

Salt0,52 g

Average weight: 540 g