Pot of noodles and meatballs

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4.5 2
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. 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. 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. 3

    Heat the oil in a coated pan. Fry meatballs in it until crispy. Keep warm. Drain noodles and carrots.

  4. 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. 5

    Season to taste with salt, pepper and nutmeg.

  6. 6

    Add pasta and vegetables to the sauce. Heat everything and season to taste. Serve with meatballs.

Nutrition Facts

KCAL
670 kcal
CARBS
70 g
FATS
28 g
PROTEINS
31 g

Categories & Tags

Miscellaneous