Croissant noodles in cheese sauce with meatballs

Name: Croissant noodles in cheese sauce with meatballs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g G; 1 TABLESPOON Low-fat curd; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 400 g Croissant noodles; 3 Carrots; 100 g frozen peas; 1/4 l Milk; 150 g Cream processed cheese

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g G
1 TABLESPOON Low-fat curd
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
400 g Croissant noodles
3 Carrots
100 g frozen peas
1/4 l Milk
150 g Cream processed cheese

Directions

1
Knead minced meat, curd and breadcrumbs. With approx.
2
Season 1/4 teaspoon salt and pepper. Form small balls from the chopping mass with moistened hands.
3
Heat the oil in a frying pan. Fry the meatballs in it at medium heat all around for about 8 minutes. Keep warm. Meanwhile cook the noodles in boiling salted water (approx. 1 tsp. salt per litre) according to the instructions on the packet.
4
Peel and wash the carrots, cut them in half lengthwise and cut them into slices at an angle. Cover with the frozen peas and cook in milk for 3-4 minutes. Stir in cheese and simmer for 3-4 minutes. Season sauce with salt and pepper.
5
Drain the pasta. Mix with the meatballs and the cheese sauce. Arrange everything.