Meatballs with Potato Puree
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Freeze Dried Meals

Meatballs with Mashed Potato

Travellunch
TR-03-10
Travellunch

The preparation of this recipe differs from other freeze-dried meals. The Meatballs must be pan-fried after rehydration. This is an individual 125 g portion that can be stored for 5 years after manufacture, ideal for storage in case of flooding for example.

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Description

The Travellunch Meatballs with Mashed Potato kit lets you enjoy a genuinely hot, hearty, and comforting meal even in the heart of the wilderness. This complete dish combines meatballs with a smooth mashed potato puree, for a dining experience closer to a home-cooked meal.

This format is particularly well suited to bivouacs or outings where you have a stove or frying pan and want to add a little cooking to your meal in the open air. Compact and nourishing, it combines practicality with indulgence.

Travellunch meatballs with mashed potato offer:

  • A hot dish with meat and mashed potato puree for a satisfying meal
  • Meatballs to shape and pan-fry for extra flavour
  • A quick purée to prepare, ready in just a few minutes

Nutritional values

Composition Per 100g Per product
Energy value in Kcal 452 565
Energy value in Kj 1887 2359
Lipids (g) 21 26.3
Of which saturated fats (g) 13 16.3
Carbohydrates (g) 42 52.5
Sugar (g) 4.7 5.8
Proteins (g) 15 18.8
Salt (g) 2.8 3.5
Weight without packaging (g)
125
Weight with packaging (g)
155
Volume of water to add (ml)
300
Rehydrated weight (g)
425
Preparation time (min)
5-10
Number of portions
1
Shelf life (from date of manufacture)
2 years
Packaging
Zip closure
Preparation type
Mix of freeze-dried and dehydrated
Diet
Low sugar
Country of origin
Germany
Ingredients
Potato puree: potatoes 85%, palm oil, skimmed milk powder 4.3%, salt, lactose, milk protein, flavourings. Meatball recipe: beef 28%, palm oil, breadcrumbs 17% (wheat flour, salt, yeast), modified starch, whole egg powder, toasted onions 3%, onions, tomato powder, salt, maltodextrin, yeast extract, herbs, spices, spice extracts, flavourings.
Allergens
Milk, eggs, gluten, celery.
Preparation method
Open the pouch, remove the meat sachet, add approximately 50 ml of water, mix well and leave to stand for 5 minutes. Shape into thin patties and fry on both sides. Pour 300 ml of boiling water into the pouch containing the potato flakes and mix well.
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