Spaghetti with meatballs
easy
60 mins
60 mins
Ingredients
- 1 red chilli pepper
- 2 Onions
- 400 g mixed minced meat
- 2 TEASPOONS Tomato paste
- 1 TABLESPOON dried parsley
- 1 egg (size M)
- 1 washer Toast
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Carrots
- 200 g Courgette
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 200 ml Vegetable broth (instant)
- 500 g strained tomatoes
- 7-10 Tbsp Sugar
- 250 g Spaghetti
- 7-10 Tbsp chopped parsley
Directions
- 1
Wash the chilli, remove the seeds and cut into fine strips. Peel and finely chop the onions. Put minced meat, chili, half of the onions, tomato paste, parsley and egg in a bowl. Crumble the toast finely and add. Knead well with the dough hooks of the hand mixer. Season well with salt and pepper.
- 2
Form small balls. Peel and wash the carrots. Wash the zucchini. Cut carrots and zucchini into small cubes. Peel garlic and dice finely. Heat oil in a frying pan. Fry the meatballs for about 1 minute on all sides. Add garlic and rest of onions and fry until translucent. Stir-fry the rest of the vegetables for about 2 minutes. Deglaze with stock and tomatoes. Season with salt, pepper and sugar. Let simmer for 4 minutes.
- 3
Add garlic and rest of onions and fry until translucent. Stir-fry the rest of the vegetables for about 2 minutes. Deglaze with stock and tomatoes. Season with salt, pepper and sugar. Let simmer for 4 minutes. Cook the pasta in plenty of boiling salted water for about 10 minutes. Drain and quench briefly. Serve pasta and sauce immediately and sprinkle with chopped parsley as desired
Nutrition Facts
620 kcal
55 g
29 g
33 g
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