Meatballs on warm noodle-vegetable salad (diabetics)

Name: Meatballs on warm noodle-vegetable salad (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 small peeled onion; 250 g mixed minced meat; 2 TABLESPOONS Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Butter or margarine; 80 g fine ribbon noodles; 200 g cleaned carrots; 200 g cleaned zucchini; 1/8 l Meat broth (instant); 1/2 bunch Chives; 1 TABLESPOON Oil; 3 TABLESPOONS Vinegar; 2 TEASPOONS medium hot mustard; 2 TEASPOONS ripened cream; 7-10 Tbsp Fructose; 7-10 Tbsp Chive blossoms

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 small peeled onion
250 g mixed minced meat
2 TABLESPOONS Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Butter or margarine
80 g fine ribbon noodles
200 g cleaned carrots
200 g cleaned zucchini
1/8 l Meat broth (instant)
1/2 bunch Chives
1 TABLESPOON Oil
3 TABLESPOONS Vinegar
2 TEASPOONS medium hot mustard
2 TEASPOONS ripened cream
7-10 Tbsp Fructose
7-10 Tbsp Chive blossoms

Directions

1
Chop the onion finely. Mix with minced meat and quark. Season with salt, pepper and paprika. Form balls
2
Fry the balls in 1 tablespoon of fat all around for about 5 minutes. Cook ribbon noodles in boiling salted water for about 8 minutes until al dente. Cut carrots and zucchini into thin strips with a peeler
3
Melt the remaining fat. Sauté vegetables in it. Deglaze with broth. Simmer covered for about 2 minutes
4
Chop the chives finely. For the sauce, mix oil, vinegar, mustard and sour cream. Season with salt, pepper and fructose. Stir in chives. Drain the pasta and vegetables and turn in the sauce. Serve with the meatballs. Serve garnished with chive blossoms as desired