Pot of noodles and meatballs

Name: Pot of noodles and meatballs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g mixed mince; 1 Egg (Gr. S); 1 TEASPOON Mustard; 2 TABLESPOONS Breadcrumbs; 1 TEASPOON dried thyme; 400 g Carrots; 100 g frozen peas; 300 g small noodles (for example croissant noodles); 1 TABLESPOON Oil; 1 small onion; 2 TABLESPOONS butter/margarine; 2 TABLESPOONS Flour; 1⁄4 l Milk; 1 TEASPOON Vegetable broth; 7-10 Tbsp Nutmeg

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

Cutting vegetables, forming meatballs and seasoning sauces - the whole family is happy to help. And the hearty meal is already steaming on the table.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g mixed mince
1 Egg (Gr. S)
1 TEASPOON Mustard
2 TABLESPOONS Breadcrumbs
1 TEASPOON dried thyme
400 g Carrots
100 g frozen peas
300 g small noodles (for example croissant noodles)
1 TABLESPOON Oil
1 small onion
2 TABLESPOONS butter/margarine
2 TABLESPOONS Flour
1⁄4 l Milk
1 TEASPOON Vegetable broth
7-10 Tbsp Nutmeg

Directions

1
Boil up plenty of salted water. Knead minced meat, egg, mustard, breadcrumbs, thyme, salt and pepper. Form small balls from the mince with moistened hands.
2
Peel the carrots, halve them lengthwise and cut into diagonal slices. Cook the pasta in boiling salted water for about 10 minutes. Add carrots and peas after about 5 minutes and cook.
3
Heat the oil in a coated pan. Fry meatballs in it until crispy. Keep warm. Drain noodles and carrots.
4
Peel and chop the onion. Heat the fat in the pan. Sauté onion in it, dust with flour and sauté. 1⁄4 l Stir in water and milk, bring to the boil and add stock. Let the sauce simmer for about 5 minutes.
5
Season to taste with salt, pepper and nutmeg.
6
Add pasta and vegetables to the sauce. Heat everything and season to taste. Serve with meatballs.