Meatballs on warm noodle-vegetable salad (diabetics)

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 2
  • 1 small peeled onion
  • 250 g mixed minced meat
  • 2 TABLESPOONS Low-fat curd
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 2 TABLESPOONS Butter or margarine
  • 80 g fine ribbon noodles
  • 200 g cleaned carrots
  • 200 g cleaned zucchini
  • 1/8 l Meat broth (instant)
  • 1/2 bunch Chives
  • 1 TABLESPOON Oil
  • 3 TABLESPOONS Vinegar
  • 2 TEASPOONS medium hot mustard
  • 2 TEASPOONS ripened cream
  • 7-10 Tbsp Fructose
  • 7-10 Tbsp Chive blossoms

Directions

  1. 1

    Chop the onion finely. Mix with minced meat and quark. Season with salt, pepper and paprika. Form balls

  2. 2

    Fry the balls in 1 tablespoon of fat all around for about 5 minutes. Cook ribbon noodles in boiling salted water for about 8 minutes until al dente. Cut carrots and zucchini into thin strips with a peeler

  3. 3

    Melt the remaining fat. Sauté vegetables in it. Deglaze with broth. Simmer covered for about 2 minutes

  4. 4

    Chop the chives finely. For the sauce, mix oil, vinegar, mustard and sour cream. Season with salt, pepper and fructose. Stir in chives. Drain the pasta and vegetables and turn in the sauce. Serve with the meatballs. Serve garnished with chive blossoms as desired

Nutrition Facts

KCAL
680 kcal
CARBS
38 g
FATS
41 g
PROTEINS
38 g

Categories & Tags

AppetizerMain dishSalad