Noodle pan with meatballs
easy
35 mins
35 mins
Ingredients
- 300 g ribbon noodles (e.g. tagliatelle)
- 7-10 Tbsp Salt
- 1 small onion
- 2 small chilies
- 400 g Minced beef
- 1 Egg yolk (size M)
- 2 TABLESPOONS Breadcrumbs
- 1 TEASPOON Mustard
- 7-10 Tbsp Pepper
- 1 large zucchini
- 1 TABLESPOON Oil
- 125 g red and yellow cherry tomatoes
- 250 ml cooking cream (7 % fat)
- 250 ml Vegetable broth
- 1-2 TEASPOONS Cornstarch
- 4 TSP green pesto
- 50 g Parmesan cheese
- 1 collar Basil
Directions
- 1
Prepare the pasta in salted water according to the instructions on the packet. In the meantime
- 2
Cut the onion into fine cubes. Remove the seeds from the chillies and dice finely. Chop with
- 3
Knead onion, chilli, egg yolk, breadcrumbs and mustard. Season with salt and pepper. Form minced meat into about 16 small balls. Cut zucchini into small pieces
- 4
Heat 1 tablespoon of oil in a large frying pan. Fry the meatballs for about 8 minutes, turning them over and taking them out. Add the zucchini and tomatoes to the cooking fat and fry while turning. Season with salt and pepper
- 5
Pour cream and stock into the vegetables, bring to the boil and let it boil down a little. Stir starch with a little water until smooth, thicken sauce with it. Stir in pesto. Season sauce with salt and pepper
- 6
Drain the pasta and let it drain. Put the noodles and meatballs into the pan, mix everything well and warm it up. Slice the parmesan. Pluck the basil leaves from the stalks, chop them coarsely and mix them into the pasta pan. Serve sprinkled with parmesan
Nutrition Facts
700 kcal
66 g
31 g
40 g
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