Veggie Meatballs in Smokey Tomato Sauce
with sweet potato wedges, Greek-style cheese & salad- Gluten
- Haver
- Soja
- Tarwe
- Gerst
- Melk (inclusief lactose)
- Selderij
- Mosterd
- May contain traces of allergens
Ingredients
60 g
Smoky tomato ketchup
5 piece
Unbelievaballs from the Vegetarian Butcher®
(Contains: Gluten, Haver, Soja, Tarwe, Gerst May be present: Selderij, Mosterd)
0.1 sachet(s)
Ground cumin
½ sachet(s)
Mexican-style spices
½ piece
Cucumber
75 g
Sweet potato
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
50 g
Passata
70 g
Corn
25 g
Radicchio & romaine
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] mayonnaise
1 teaspoon
White wine vinegar
to taste
Salt and pepper
½ teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
In a saucepan, heat the smokey tomato ketchup, passata and sugar with 25 ml water per person over low heat, adding a pinch of cumin each. Cook for 15 - 17 minutes until the sauce has thickened. Add some salt and pepper to taste.
Wash or peel the sweet potato and cut it into wedges. Put the sweet potato in a pot with a lid, submerge it in water and bring to a boil. Put the lid on and boil for 10 - 12 minutes until cooked, then drain and set aside without the lid.
Slice the cucumber into crescents. In a salad bowl, mix the white wine vinegar with the extra virgin olive oil and mayonnaise, along with salt and pepper to taste. Drain the corn. Mix the lettuce, corn and cucumber with the dressing shortly before serving.
Heat the sunflower oil in a frying pan over medium-high heat and fry the veggie meatballs for 4 - 5 minutes, turning over regularly. Lower the heat, then carefully add 1 tbsp water per person and let the veggie meatballs absorb the water.
Toss the sweet potato wedges with the extra virgin olive oil, Mexican-style spices (take care, this ingredient is spicy! Use as preferred) and salt and pepper to taste.
Transfer the sweet potato wedges onto plates. Serve the tomato sauce next to the wedges, and place the veggie meatballs on the sauce. Serve with the salad and finish by crumbling over the Greek-style cheese.
