200°C · 20-35 min
GezinsvriendelijkAllergens
Gluten
Lactose
Ei
Sulfiet
Mosterd
SojaRocky Mountains Meatballs
I make these beef meatballs with oregano, cumin, and red onion, resulting in delicious balls that pair perfectly with the hearty tomato sauce featuring roasted red pepper and a hint of chilli. Traditionally, a touch of (decaffeinated!) coffee is added, enhancing the flavour of the sauce. I serve the dish with flavourful tomato rice with sweetcorn.
Beef mince (better life 2 stars), tomatoes, red pepper, vine tomatoes, white onion, red onion, garlic, red chilli, potato, fresh coriander, parsley, sweetcorn, chilli powder, smoked paprika, cumin seeds, oregano, paprika powder, pasteurised free-range egg, milk, basmati rice, brown rice, panko (contains gluten), Dijon mustard, tomato ketchup, tomato purée, Worcestershire sauce (contains soy), decaffeinated coffee, dark brown sugar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, soja, sulfiet.
Microwave
Heat the meatball, tomato sauce, and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 20-35 minMarleen's choice
Heat the meatball, tomato sauce, and rice covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.