Meatballs with pesto mozzarella filling and pesto noodles

Name: Meatballs with pesto mozzarella filling and pesto noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 75-100 ml Milk; 1 Onion; 1 Garlic clove; 600 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Mozzarella cheese; 50 g Tomato pesto; 2 TABLESPOONS Oil; 300 g ribbon noodles (e.g. tagliatelle); 200 g cherry tomatoes; 1/2 potty Basil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
75-100 ml Milk
1 Onion
1 Garlic clove
600 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Mozzarella cheese
50 g Tomato pesto
2 TABLESPOONS Oil
300 g ribbon noodles (e.g. tagliatelle)
200 g cherry tomatoes
1/2 potty Basil

Directions

1
Dice the buns. Heat milk. Soak rolls in it. Peel and finely dice onion and garlic. Squeeze the bread roll. Knead minced meat, egg, bread roll, diced onion and garlic. Season with salt and pepper. Pluck the mozzarella, mix with 2-3 teaspoons of pesto
2
Form approx. 12 small meatballs from the minced dough, pressing approx. 1 tsp. cheese mixture into the middle of each. Heat the oil in a large pan. Fry the meatballs for about 6 minutes, turning them over. Cover and fry for another 6-7 minutes. In the meantime prepare the noodles in boiling salted water according to the instructions on the packet
3
Wash the tomatoes, dab dry and cut in half. Take off 100 ml pasta water. Drain the pasta, put it back into the pot with the tomatoes and the rest of the pesto, mix and heat. Dilute with pasta water as desired, season with salt and pepper. Wash basil, shake dry, pluck leaves from the stems and mix into the pasta. Arrange noodles and meatballs on plates