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🍝 Pasta Salad with Meatballs

685 kcal · 30 min · 4 servings

Ingredients

• 3 bell peppers (green, yellow and red)
• 200 g cherry tomatoes
• 6 spring onions
• 1 basil
• 3 garlic cloves
• 1 small onion (or shallot)
• 500 g minced meat (mixed)
• 50 g grated parmesan
• 50 g breadcrumbs
• 2 tbsp freshly chopped parsley
• 2 egg yolks
• salt
• pepper (from the mill)
• 400 g spaghetti
• 3 tbsp rapeseed oil
• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the seeds and white pith from the bell peppers.
3. 3. Cut the bell peppers into thin, bite-sized strips.
4. 4. Wash the tomatoes.
5. 5. Halve the tomatoes.
6. 6. Remove the hard stem base from the tomato halves.
7. 7. Wash the spring onions.
8. 8. Trim the rooty ends of the spring onions.
9. 9. Slice the spring onions into thin rings.
10. 10. Wash the basil.
11. 11. Shake the basil dry to remove excess water.
12. 12. Slice the basil leaves into thin strips.
13. 13. Peel the garlic cloves.
14. 14. Peel the onions.
15. 15. Finely chop the garlic and onions.
16. 16. Place the minced meat in a large bowl.
17. 17. Add the Parmesan to the minced meat.
18. 18. Add the breadcrumbs to the meat mixture.
19. 19. Add the chopped parsley.
20. 20. Add the egg yolks to the mixture.
21. 21. Season the meat mixture with salt.
22. 22. Season the meat mixture with pepper.
23. 23. Knead all ingredients thoroughly by hand.
24. 24. Shape the meat mixture into small balls the size of walnuts.
25. 25. Bring a large pot of water to a boil.
26. 26. Salt the boiling water generously.
27. 27. Add the spaghetti to the boiling salted water.
28. 28. Cook the spaghetti until al dente.
29. 29. Drain the spaghetti.
30. 30. Rinse the spaghetti briefly with cold water to stop the cooking process.
31. 31. Let the spaghetti drain well.
32. 32. Add the rapeseed oil to a large frying pan.
33. 33. Heat the rapeseed oil in the pan.
34. 34. Add the meatballs to the hot pan.
35. 35. Fry the meatballs until golden brown on all sides.
36. 36. Fry the meatballs for about five minutes.
37. 37. Remove the cooked meatballs from the pan and set them aside.
38. 38. Take a second large frying pan.
39. 39. Add the olive oil to the second pan.
40. 40. Heat the olive oil in the second pan.
41. 41. Add the pepper strips to the hot pan.
42. 42. Add the chopped onions to the peppers.
43. 43. Add the chopped garlic to the pan.
44. 44. Sauté the vegetables until they are soft.
45. 45. Add the halved tomatoes to the pan.
46. 46. Add the spring onion rings to the pan.
47. 47. Season the vegetables with salt.
48. 48. Season the vegetables with pepper.
49. 49. Add the balsamic vinegar to the vegetable mixture.
50. 50. Mix the vegetables with the drained spaghetti.
51. 51. Let the pasta salad cool down to room temperature.
52. 52. Take four plates.
53. 53. Portion the pasta salad onto the plates.
54. 54. Place the meatballs on top of the pasta salad.
55. 55. Sprinkle the sliced basil leaves over the meatballs.
56. 56. Serve the salad immediately.

Nutrition per serving

• kcal: 685
• Protein: 33 g · Fett/Fat: 28 g · Carbs: 78 g