Vegetable Meatballs with Spinach, Kale and Nuts
Chick Peas, Quinoa (14%), Spinach (12%), Courgette, Kale (9%), Potato Flake, Lime Juice, Cornflour, PEA Flour, Fresh Coriander, Vegetable Oil, Spring Onion, Ginger Puree (1.5%), Chilli Puree, Garlic Puree, Chia Seeds, Salt, Preservative (Sodium SULPHITE), Antioxidant (Ascorbic Acid)
Allergy Advice: Allergens refer to ingredients in BOLD
|Typical values||Per 100g (raw)||Per 3 meatballs (raw)|
|- Saturates||0.4g||0.3 g|
|- Sugars||2.0g||1.7 g|
Remove all packaging. Not suitable for microwave cooking. Cooking instructions are a guide only as appliances will vary. Pre-heat the oven to 190°C / 375°F / Fan 170°C / Gas Mark 5. Place the balls on a roasting tray, evenly spaced. Cook in the centre of the oven for 20-25 minutes, turning half way through. Check product is piping hot before serving. Do not re-heat.
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