Baked meatballs with pasta end vegetables
Delicate meatballs served with colourful vegetables, small pasta and creamy sauce.
Ingredients
- 500 g minced meat
- 200 g small-size pasta
- 700 ml vegetable stock (hot)
- 1 carrot
- ½ leek
- ½ courgette
- 1 egg
- 4 tbsp breadcrumbs
- 1 tsp dried sweet paprika
- 3 tbsp heavy cream (optional)
- 1 tbsp oil
- handful of dill
- salt and black pepper to taste
Instructions
- Preheat the oven to 180°C.
- In a frying pan, heat a tbsp of oil, add the finely chopped leek and fry over a medium heat until tender.
- In a bowl, combine: minced meat, fried leek, egg, breadcrumbs, dried sweet paprika, half of the chopped dill, salt and black pepper. Mix until combined, using your hands form about 20 small meatballs.
- Put the prepared meatballs into a large ovenproof dish. Place the sliced carrots, zucchini and dry pasta between the meatballs. Sprinkle with the rest of the chopped dill and pour over the hot broth.
- Place the prepared meal in the oven, after about 15 minutes, turn the meatballs over and gently stir the pasta. Bake for another 15 minutes or until the meat is fully cooked and the pasta is soft. Finally, add 3 tablespoons of cream and mix up until incorporated (optional). Enjoy your meal!
Notes
- If the sauce feels too thick, add some broth or water.
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