200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
Ei
SulfietSpanish Meatballs
In the summer, I crave Spanish dishes! Today, I'm making Spanish meatballs in a mildly spicy tomato sauce, an authentic potato tortilla, and perfectly roasted vegetables. Buen provecho! The dish looks different from the photo.
Spanish Meatballs
Beef mince (better living 2 stars), tomatoes, aubergine, courgette, white onion, cherry vine tomatoes, red and yellow bell pepper, red onion, garlic, red chilli, potato, fresh bay leaf, parsley, chilli flakes, smoked paprika, cumin seeds, oregano, paprika powder, fennel seeds, pasteurised free-range egg, fresh free-range egg, milk, panko (contains gluten), white wine vinegar, pepper and salt, sunflower oil.
Allergens: 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
