Penne with meatballs in paprika sauce

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
5 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 collar Thyme
  • 300 g Minced beef
  • 1 Egg
  • 2 TABLESPOONS Low-fat curd
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 7-10 Tbsp Sweet peppers
  • 1 TEASPOON Oil
  • 3 red and 1 yellow pepper (approx. 200 g each)
  • 1/8 l Vegetable broth (instant)
  • 120 g Penne noodles
  • 30 g green olives stuffed with paprika
  • 7-10 Tbsp Cayenne pepper

Directions

  1. 1

    Peel and finely chop the onion. Wash the thyme, except for a few stalks, and chop. Knead both with minced meat, egg and curd. Season with salt, pepper and paprika. Form about 24 small balls from the minced meat.

  2. 2

    Heat the oil in a coated pan. Put meatballs in the pan and fry them for about 10 minutes until brown all around. Clean and wash the peppers. Cut 2 red peppers into large pieces. Bring the stock to the boil, add the peppers and cook for about 10 minutes.

  3. 3

    Cook the pasta in boiling salted water for about 10 minutes until al dente. Cut the remaining peppers into small cubes, olives into rings. Puree cooked peppers and pass through a sieve. Season the paprika sauce with salt, paprika powder and a little cayenne pepper.

  4. 4

    Bring the sauce to the boil again, add the diced peppers and cook for about 5 minutes. Add meatballs and olives and warm up. Arrange drained noodles, meatballs and paprika sauce on plates. Serve sprinkled with the remaining thyme leaves.

Nutrition Facts

KCAL
300 kcal
CARBS
26 g
FATS
11 g
PROTEINS
25 g

Categories & Tags

Main DishesDietinexpensive