Name: Broccoli tamp with meatballs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 1 Tbsp Almond milk; 200 g Ground beef; 1⁄2 Tbsp Italian spices mix; 250 g Sweet potato; 1⁄2 tsp Dried oregano; to taste Salt; 200 g Broccoli

Nuts

Simone van der Koelen

Dinner

Paleo

Broccoli tamp with meatballs

 Preheat the oven to 200 degrees Celsius. Line the baking sheet with a sheet of parchment paper. 

 Mix the Italian herbs well with the minced meat. Form balls the size of a golf ball and place them on the baking paper. 

 Bake the meatballs in the middle of the oven for 17 minutes. 

 Bring a pan with some water to the boil and cook the broccoli florets until al dente. Drain and drain well. 

 Peel the sweet potato and cut into cubes. Put in a pan with water and bring to a boil. Cook the sweet potato well and then drain. Allow to breathe out. 

 Return the sweet potato cubes to the pan along with an oregano, a pinch of salt and pepper, and almond milk. Mash into a smooth puree. Add the broccoli and mash a few more times. Mix everything well together. 

 Serve the sweet potato broccoli stew with the meatballs from the oven. 

Broccoli tamp with meatballs

Broccoli tamp with meatballs

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