200°C · 15-30 minAllergens
Gluten
Lactose
Ei
SulfietSpanish Albondigas
As summer approaches, I find myself craving Spanish dishes again! Today, I'm making Spanish meatballs in a spicy tomato sauce, an authentic potato tortilla, and perfectly roasted vegetables. Buen provecho! The dish looks different than in the photo.
Spanish Albondigas
Beef mince (better life 2 stars), tomatoes, aubergine, courgette, white onion, cherry tomatoes, red and yellow bell pepper, red onion, garlic, red chilli, potato, fresh bay leaf, parsley, chilli flakes, smoked paprika, cumin seeds, oregano, paprika, fennel seeds, pasteurised free-range egg, fresh free-range egg, milk, panko (contains gluten), white wine, pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, sulfiet.
Microwave
Heat the meatballs, tortilla, and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the meatballs, tortilla, and vegetables 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 go in the oven, transfer to an oven dish.
Average weight: 540 g