Noodle curry salad with eggs, ham and meatball skewers

Name: Noodle curry salad with eggs, ham and meatball skewers
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 500 g Pasta (e.g. penne rigate); 7-10 Tbsp Salt; 6 Eggs (size M); 250 g frozen peas; 2 (approx. 400 g) red peppers; 1 collar (approx. 200 g) Spring onions; 200 g sliced boiled ham; 1 medium onion; 200 g mayonnaise; 500 g creamy milk yoghurt; 3-4 Tbsp White wine vinegar; 5 TABLESPOONS Milk; 1 TABLESPOON Curry (slightly heaped); 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 1 plain roll from the day before; 1/2 bunch flat leaf parsley; 500 g mixed minced meat; 1 TABLESPOON Tomato paste; 3 TABLESPOONS Oil; 1 (approx. 200 g) Roman salad heart; 16 little wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

500 g Pasta (e.g. penne rigate)
7-10 Tbsp Salt
6 Eggs (size M)
250 g frozen peas
2 (approx. 400 g) red peppers
1 collar (approx. 200 g) Spring onions
200 g sliced boiled ham
1 medium onion
200 g mayonnaise
500 g creamy milk yoghurt
3-4 Tbsp White wine vinegar
5 TABLESPOONS Milk
1 TABLESPOON Curry (slightly heaped)
7-10 Tbsp Pepper
1 TEASPOON Sugar
1 plain roll from the day before
1/2 bunch flat leaf parsley
500 g mixed minced meat
1 TABLESPOON Tomato paste
3 TABLESPOONS Oil
1 (approx. 200 g) Roman salad heart
16 little wooden skewers

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Drain the pasta, rinse, drain and allow to cool. Boil 5 eggs in boiling water for about 10 minutes, quench and let cool off. Defrost the peas. Clean, wash and drain the peppers and spring onions. Cut spring onions into fine rings, except for about 2 sticks.
2
Cut the peppers and ham into cubes. Peel and finely dice the onion. Mix mayonnaise, yoghurt, vinegar and milk. Add half of the onions and season with curry, salt, pepper and sugar. Mix noodles, vegetables and ham with the salad dressing well and let it stand for about 1 hour. Soak the rolls in cold water and squeeze out well. Wash parsley, shake dry and chop except for a few leaves for garnishing. Knead minced meat, bread roll, 1 egg, parsley, rest onion cubes, tomato paste, some salt and pepper. Form approx. 32 small balls with moistened hands. Heat the oil in a large coated pan and fry the meatballs in two portions for about 5 minutes while turning. Take them out, drain them on kitchen paper and let them cool down. Cut the remaining spring onions into 3-4 cm long pieces.
3
Wash parsley, shake dry and chop except for a few leaves for garnishing. Knead minced meat, bread roll, 1 egg, parsley, rest onion cubes, tomato paste, some salt and pepper. Form approx. 32 small balls with moistened hands. Heat the oil in a large coated pan and fry the meatballs in two portions for about 5 minutes while turning. Take them out, drain them on kitchen paper and let them cool down. Cut the remaining spring onions into 3-4 cm long pieces. Put 2 meatballs on each skewer, skewering either a parsley leaf or a piece of spring onion between the balls. Clean and wash the romaine lettuce and cut it into fine strips. Peel and cut the eggs into six. Season pasta salad with salt, pepper and vinegar. Then fold in the romaine lettuce and the eggs. Serve the noodle salad together with the minced skewers
4
Put 2 meatballs on each skewer, skewering either a parsley leaf or a piece of spring onion between the balls. Clean and wash the romaine lettuce and cut it into fine strips. Peel and cut the eggs into six. Season pasta salad with salt, pepper and vinegar. Then fold in the romaine lettuce and the eggs. Serve the noodle salad together with the minced skewers
5
10 minutes waiting time