Meatballs with noodle salad
very easy
75 mins
75 mins
Ingredients
- 150 g Wholemeal pasta (e.g. penne)
- 7-10 Tbsp Salt
- 1 red pepper
- 1 yellow pepper
- 200 g cherry tomatoes
- 200 g Cottage cheese
- 5 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Pepper
- 2 Carrots (approx. 175 g)
- 1 Onion
- 350 g minced beef
- 50 g Low-fat curd
- 25 g fluffy oats
- 1 TEASPOON medium hot mustard
- 1 Egg (Gr. M)
- 1 TABLESPOON Oil
- 1/2 bunch Chives
Directions
- 1
For the salad, cook the noodles in boiling salted water according to the instructions on the packet. In the meantime clean, wash and finely dice the peppers. Wash and halve the tomatoes. Drain the noodles, collecting approx. 100 ml noodle water. Let the pasta cool down.
- 2
For the dressing, finely puree cottage cheese, vinegar and pasta water. Season to taste with salt and pepper. Mix with noodles, paprika and tomatoes and leave to stand for about 30 minutes.
- 3
For the meatballs, peel, wash and finely grate the carrots. Peel and finely chop the onion. Knead minced meat, carrots, onion, quark, oat flakes, mustard and egg with 1 tsp salt and pepper each. Form approx. 8 meatballs.
- 4
Heat the oil in a coated pan and fry the meatballs in it for about 5 minutes on each side. In the meantime, wash the chives, cut into fine rolls and mix into the salad. Arrange salad and meatballs.
- 5
Fry double the amount of the meatballs. Because they taste cold the next day as a hearty office snack.
Nutrition Facts
450 kcal
39 g
14 g
38 g
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