Paprika mealworms - 70g
Dehydrated mealworms paprika flavour
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Eating insects is sustainable, it has a lot of advantages over eating meat. The four main arguments are: an efficient conversion from feed to meat, less greenhouse gas emissions, less use of space and more animal-friendly. But there are other benefits. In addition to being rich in protein, grasshoppers also add value to your dish! An innovative healthy dish rich in protein! Do you dare?
The mealworms are 100% natural and 100% sustainable. They’re sell in several editions. You can choose between Garlic and herbs, Classic paprika and smoky bbq. Mealworms are nutritious insects that are high in protein and unsaturated fatty acids.
91,7% freeze-dried mealworms (Gluten, can contain of crustaceans), 3,7% smoked paprika (paprika, smoke flavor), salt, garlic powder, Smokey chipotle (salt, herbs and spices (chipotle, chili, ginger, coriander, thyme), naturally onion aroma, dried vegetables, onion, anti-oxidant (E300), naturally smoked maltodextrin (potato), spice extract, black pepper extract, anti-caking agent (E551, E341, garlic, garlic oil)
Nutritional value per 100 g.
Energy 2218 KJ/525 kcal, fat 34,6, of which saturated fatty acids 8,3 g, carbohydrates 7,5g., of which sugars 0g, fribre 7,4 g, protein 42 g, salt 3,6 g.
Makes 35 small meatballs
50g mealworms or buffalo worms (whole, or blended into a flour using your food processor or mortar & pestle)
500g beef mince
1 small onion, finely diced
1 clove of garlic, finely chopped
1.5 or 2 beef stock cubes
pinch of salt and pepper (to taste)
3/4 drops of Worcester sauce (optional)
1 large pinch of herbs, such as marjoram or sage
1 beaten egg
How to make it?
1. Heat 1 tbsp oil in a large frying pan. Add onion and sweat on a low heat for 3 minutes. Add the garlic and continue to sweat for 2 minutes, until the onions are soft but not coloured. Put the onions and garlic aside to cool. Optional: blitz the onion mix in a blender to give the meatballs a smoother texture.
2. Using a fork, mix the beef, bugs, herbs, salt and pepper until thoroughly combined. Take 1.5 beef stock cubes and add 2 tablespoons of boiling water until dissolved. Mix the stock, Worcester sauce (if using), beaten egg and cooled onion mix into the meat.
3. Using the same frying pan, fry a small amount of the meat mix and see how it tastes. Add more beef stock if necessary.
4. Using clean hands, form the meat into small balls.
5. Add a little more oil to the pan and fry the meatballs in small batches, for about 3-4 minutes on each side, or until browned. Repeat with each batch.
6. Cut a meatball in half and check that it is cooked through; if it is, they are ready to eat!
These works well with a tomato sauce and spaghetti.
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