200°C · 15-20 minAllergens
Gluten
Lactose
Ei
SulfietSpanish Meatballs
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. The higher the mercury rises, the more I crave Spanish cuisine! Today I'm making Spanish meatballs in a spicy tomato sauce, an authentic potato tortilla, and perfectly roasted vegetables. Buen provecho! The dish is different from the photo.
Spanish Meatballs
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, smoked paprika, cumin seeds, oregano, paprika powder, 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.
Oven — 200°C, 15-20 minMarleen's choice
Heat the meatballs, tortilla, and vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes. Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g