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🍝 Pasta Salad with Arugula, Radishes, and Meatballs

646 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Garlic cloves 1 pc.
• Radishes 1 bunch
• Pepper, yellow 2 pc.
• Arugula 75 g
• Pork mince 600 g
• Eggs 1 pc.
• Breadcrumbs 2 tbsp
• Pepper, black ground Pinch
• Pepper, sweet Paprika Pinch
• Fusilli 500 g
• Oil 4 tbsp
• Lemons 1 pc.
• Yogurt, plain 150 g
• Olive oil 2 tbsp

Instructions

1. 1. Bring about 5 liters of salted water to a boil in a large pot.
2. 2. Peel the garlic and dice it finely.
3. 3. Wash the radishes thoroughly, trim the ends, and dice them.
4. 4. Wash the bell pepper, cut it in half, remove the seeds and inner parts, and cut it into pieces about 0.5 cm in size.
5. 5. Wash the arugula and let it drain well.
6. 6. In a bowl, mix the ground meat with the diced garlic, eggs, breadcrumbs, salt, pepper, and paprika powder.
7. 7. Shape the mixture into small meatballs with a diameter of about 2 cm.
8. 8. Cook the pasta in boiling salted water for about 10 minutes until al dente (firm to the bite).
9. 9. Heat oil in a pan over medium heat.
10. 10. Fry the meatballs in the pan for about 7 minutes until golden brown.
11. 11. Wash the lemon and cut it in half.
12. 12. Squeeze the juice from the lemon.
13. 13. Drain the pasta in a colander.
14. 14. In the pot, mix the yogurt with olive oil, 3 teaspoons of lemon juice, salt, and pepper.
15. 15. Add the drained pasta, bell pepper, and radishes to the dressing in the pot.
16. 16. Mix everything well together.
17. 17. Season the pasta salad with salt and pepper to taste.
18. 18. Gently fold in the arugula.
19. 19. Arrange the salad on plates.
20. 20. Serve the salad together with the fried meatballs.

Nutrition per serving

• kcal: 646
• Protein: 37 g · Fett/Fat: 30 g · Carbs: 56 g