Meatball "faces" with Noodles

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Meatball "faces" with Noodles
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Health Score:
Health Score
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
923
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie923 kcal(44 %)
Protein46.96 g(48 %)
Fat28.87 g(25 %)
Carbohydrates132.72 g(88 %)
Sugar added0 g(0 %)
Roughage18.7 g(62 %)
Vitamin A1,345 mg(168,125 %)
Vitamin D1.09 μg(5 %)
Vitamin E10.42 mg(87 %)
Vitamin B₁1.19 mg(119 %)
Vitamin B₂0.88 mg(80 %)
Niacin27.63 mg(230 %)
Vitamin B₆1.82 mg(130 %)
Folate365.6 μg(122 %)
Pantothenic acid3.08 mg(51 %)
Biotin61.22 μg(136 %)
Vitamin B₁₂1.57 μg(52 %)
Vitamin C209.65 mg(221 %)
Potassium4,132.45 mg(103 %)
Calcium238.16 mg(24 %)
Magnesium274.79 mg(92 %)
Iron8.72 mg(58 %)
Iodine18.4 μg(9 %)
Zinc7.17 mg(90 %)
Saturated fatty acids6.85 g
Cholesterol122.07 mg
Author of this recipe:

Ingredients

for
4
For the meatballs
1
75 milliliters
lukewarm Milk
1
1 tablespoon
400 grams
1
2 tablespoons
freshly chopped Parsley
Breadcrumbs as needed (2-3 tablespoons)
2 tablespoons
For the noodles
350 grams
350
1
1
1 tablespoon
1 teaspoon
For the garnish
Peas cooked (for the eyes)
cheese triangle (for the nose)
Tomato strip (the mouths)

Preparation steps

1.

For the meatballs, soak the roll in milk. Peel the onion, chop finely and sauté in butter until transparent. Mix the ground beef with the soaked bread, egg, onion and parsley. Season with salt and pepper. If the meatballs seem too soft, add breadcrumbs, as needed. Form about 12 small meatballs.

2.

Cook the pasta in salted water until al dente. Rinse and halve the tomatoes, putting some aside for garnishing. Peel and finely chop the shallot and garlic. Sauté together in hot oil until transparent. Sauté the tomato puree briefly and add the tomato. Simmer until thick, stirring occasionally, for about 10 minutes. Add a little water to thin, if necessary. Season with salt and pepper.

3.

Cook the meatballs in a pan with oil over medium heat. Cook on each side for 3-4 minutes or until golden brown.

4.

Toss the drained pasta in the sauce. Use the peas, cheese and tomato strips to create faces on the meatballs. Serve with the decorated meatballs on plates, garnished with basil.