Thyme and chili meatballs with noodle salad
easy
35 mins
35 mins
Ingredients
- 200 g Noodles (e.g. Farfalle)
- 7-10 Tbsp Salt
- 150 g frozen peas
- 150 g cherry tomatoes
- 1 red onion
- 2 TABLESPOONS Salad Mayonnaise
- 3 TABLESPOONS Tomato ketchup
- 100 ml Vegetable broth
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2 red chillies
- 1 small bunch of thyme
- 600 g mixed minced meat
- 1 egg (size M)
- 2 TABLESPOONS Breadcrumbs
- 1 TABLESPOON medium hot mustard
- 1 Onion
- 2 TABLESPOONS Oil
Directions
- 1
Prepare the pasta in boiling salted water according to the instructions on the packet. About 3 minutes before the end of the cooking time, add peas to the noodles in boiling water and bring to the boil. Pour the noodles and peas into a sieve, rinse with cold water and drain.
- 2
Wash the cherry tomatoes, dab dry and cut in half. Peel red onion and cut into fine rings. Mix mayonnaise, ketchup and vegetable stock. Mix noodles, peas, tomatoes, onion rings and salad dressing.
- 3
Season to taste with salt, pepper and sugar. Wash the chillies and remove the stalk. Cut 1 pod into fine rings, removing the seeds. Cut the remaining chillies in half lengthwise, remove the seeds and chop the pod finely.
- 4
Wash the thyme and dab dry. Pluck half of the thyme leaves from the stalks and chop. Put the minced meat, egg, breadcrumbs, mustard, chopped chilli pepper and chopped thyme in a bowl. Peel onion, rub over it, mix everything, season with salt and pepper.
- 5
Form approx. 8 meatballs from the mixture, pressing some chilli rings and 1-2 fine thyme twigs into each meatball. Heat the oil in a pan. Fry the meatballs for 5-6 minutes on each side.
- 6
Season the pasta salad again with salt, pepper and sugar. Arrange the meatballs and noodle salad, garnish with thyme.
Nutrition Facts
810 kcal
54 g
46 g
42 g
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