Meatball pan

Name: Meatball pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar Carrots; 500 g Pointed cabbage (alternatively white cabbage); 2 discs (30 g each) Toast; 1 Onion; 500 g Minced beef; 1 egg (size M); 1 TABLESPOON Tomato paste; 1 TEASPOON +; 2 TABLESPOONS clarified butter; 300 g Tagliatelle (narrow ribbon noodles); 7-10 Tbsp Salt; 1 TABLESPOON Mustard seeds; 200 ml Vegetable broth (instant); 200 ml Milk; 1 TEASPOON Cornstarch; 7-10 Tbsp Pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar Carrots
500 g Pointed cabbage (alternatively white cabbage)
2 discs (30 g each) Toast
1 Onion
500 g Minced beef
1 egg (size M)
1 TABLESPOON Tomato paste
1 TEASPOON +
2 TABLESPOONS clarified butter
300 g Tagliatelle (narrow ribbon noodles)
7-10 Tbsp Salt
1 TABLESPOON Mustard seeds
200 ml Vegetable broth (instant)
200 ml Milk
1 TEASPOON Cornstarch
7-10 Tbsp Pepper

Directions

1
Peel, wash and dice the carrots. Clean the cabbage, quarter it, cut out the stalk. Cut cabbage into bite-sized pieces. Soak toast in cold water. Peel and finely dice onion.
2
Expressing toast. Knead toast, minced meat, egg, tomato paste and 1 teaspoon of mustard. Form approx. 25 balls from the mass. Heat clarified butter in a large pan and fry the balls in 2 portions for 4-5 minutes until golden brown.
3
Remove from the pan and keep warm. Cook the pasta in boiling salted water according to the instructions on the packet. Add carrots and cabbage to the hot frying fat and fry vigorously. Add onion and mustard seeds and sauté.
4
Deglaze with broth and milk. Stir starch in a little water until smooth. Bring sauce to the boil, stir in starch and bring to the boil again. Stir in 2 tablespoons of mustard. Season with salt and pepper. Add noodles and meatballs to the vegetables and fold in loosely.
5
Possibly garnish with deep-fried parsley.