Almond mince balls on curry salad
easy
45 mins
45 mins
Ingredients
- 250 g Pennine (small penne noodles)
- 7-10 Tbsp Salt
- 250 g frozen peas
- 50 g chopped almonds
- 1 medium onion
- 250 g cherry tomatoes
- 1/2 bunch Parsley
- 250 g creamy milk yoghurt
- 3-4 Tbsp Lemon juice
- 1-2 TEASPOONS Curry
- 1 TABLESPOON liquid honey
- 7-10 Tbsp Pepper
- 400 g mixed minced meat
- 1 egg (size M)
- 40-50 g Breadcrumbs
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Chilli powder
- 3-4 Tbsp Oil
Directions
- 1
Place the pasta in plenty of boiling salted water and cook according to the package instructions. In the last 1-2 minutes add frozen peas. Roast almonds in a pan without fat, take them out immediately and let them cool down. Pour the pasta and peas onto a sieve, rinse under cold water, drain and let them cool down. Peel and finely chop the onion. Wash the tomatoes, drain and cut in half. Wash the parsley, dab dry and cut into strips, except for something for garnishing.
- 2
Mix yoghurt, lemon juice, half the onion, curry, honey, a little salt and pepper. Mix pasta and peas, tomatoes, parsley and curry sauce. Put the minced meat, egg, breadcrumbs, almonds and the remaining diced onion in a bowl, season with salt, paprika and chilli and knead everything well. Form about 20 small meatballs with moistened hands. Heat the oil in a large pan and fry the meatballs in 6-8 minutes all around. Arrange crispy almond meatballs with the noodle salad on plates. Serve garnished with parsley
- 3
Waiting time approx. 15 minutes
Nutrition Facts
800 kcal
70 g
40 g
39 g
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