Veggie Meatball Traybake
with orange mayo & Surinamese-style spices- Haver
- Soja
- Tarwe
- Gerst
- Mosterd
- Ei
- Mosterd
- Selderij
- May contain traces of allergens
It isn't the type of potato that determines whether or not a potato is a baby potato, but the time it's harvested. By harvesting potatoes when they're young, they maintain their delicate flavour and structure.
Ingredients
5 piece
Unbelievaballs from the Vegetarian Butcher®
(Contains: Haver, Soja, Tarwe, Gerst May be present: Mosterd, Selderij)
½ piece
Apple
200 g
Baby potatoes
1 piece
Carrot
½ sachet(s)
Surinamese-style spices
25 g
Mayonnaise
(Contains: Mosterd, Ei)
1 piece
Onion
¼ piece
Easy peel orange
2.5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ piece
Bell pepper
Not included in your delivery
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Transfer to a bowl and drizzle with half of the olive oil, then add 1 tsp Surinamese-style spices per person.
- Toss well to coat and transfer to one side of a parchment-lined baking sheet (see Tip).
Tip: if you're cooking for more than two people, use the whole baking sheet here and then use another one for the vegetables in step 2.
- Slice the onion into half rings. Wash or peel the apple, then remove the core and cut into wedges.
- Cut the carrot into 5cm batons of around 1cm thickness. Cut the bell pepper into strips.
- Transfer all of this to the same bowl and drizzle with the rest of the olive oil. Season with salt and pepper, then toss well to coat.
- Transfer to the other side of the same baking sheet.
- Roast in the oven for 30 minutes or until golden-brown, tossing halfway.
- Add the veggie meatballs and roast for 10 more minutes.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
- Juice the orange.
- In a small bowl, combine the mayonnaise with (per person) 0.5 tsp Surinamese-style spices and 1.5 tbsp orange juice. Season to taste with salt and pepper.
- Roughly chop the parsley.
- Serve the potatoes, vegetables and meatballs on plates. Drizzle with the orange mayo and garnish with the parsley.
