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🍝 Lemon Herb Meatballs with Spaghetti and Leeks

682 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Lemons 1 pc
• Mint, fresh 10 g
• Chives, fresh 30 g
• Shallots 2 pc
• Minced meat, mixed 600 g
• Leek 2 pc
• Spaghetti 500 g
• Oil 2 tbsp
• Butter 2 tbsp
• Sugar pinch
• Creme fraiche 100 g
• Pepper, black ground pinch
• Parmesan 40 g

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan.
2. 2. Bring about 5 liters of salted water to a boil in a large pot.
3. 3. Wash the lemon thoroughly.
4. 4. Grate about 2 teaspoons of the zest.
5. 5. Cut the lemon in half.
6. 6. Squeeze the juice from the half lemon.
7. 7. Rinse the mint and chives.
8. 8. Pat the herbs dry briefly.
9. 9. Remove tough stems from the herbs.
10. 10. Finely chop the mint and chives.
11. 11. Cut the shallots in half.
12. 12. Peel the shallots.
13. 13. Dice the shallots very finely.
14. 14. Take a large bowl.
15. 15. Add the minced meat to the bowl.
16. 16. Add half of the lemon zest.
17. 17. Add the chopped mint.
18. 18. Add the chopped chives.
19. 19. Add the diced shallots.
20. 20. Season the mixture with salt.
21. 21. Mix all ingredients thoroughly.
22. 22. Form about 14 small balls from the mixture.
23. 23. Place the balls on a baking sheet.
24. 24. Bake the meatballs in the oven for about 12 to 15 minutes.
25. 25. Clean the large bowl.
26. 26. Cut the leek in half lengthwise.
27. 27. Remove the root end from the leek.
28. 28. Hold the leek halves at the bottom end.
29. 29. Fan out the leek halves.
30. 30. Wash the leek thoroughly under running water.
31. 31. Cut the leek diagonally into thin strips.
32. 32. Cook the spaghetti in the boiling salted water.
33. 33. Cook the spaghetti for about 9 minutes.
34. 34. Cook the spaghetti until they are al dente.
35. 35. Heat a pan over medium heat.
36. 36. Add 1 tablespoon of oil to the pan.
37. 37. Add 2 tablespoons of butter to the pan.
38. 38. Sauté the leek, stirring occasionally.
39. 39. Sauté the leek for about 3 to 4 minutes.
40. 40. Season the leek with sugar.
41. 41. Season the leek with salt.
42. 42. Take about 100 milliliters of the pasta water.
43. 43. Add the crème fraîche to the cleaned bowl.
44. 44. Add the remaining lemon zest.
45. 45. Add 2 tablespoons of lemon juice.
46. 46. Add initially 2 to 3 tablespoons of the pasta water.
47. 47. Mix the ingredients in the bowl.
48. 48. Season the sauce with salt.
49. 49. Season the sauce with pepper.
50. 50. Add the crème fraîche mixture to the leek in the pan.
51. 51. Mix everything well.
52. 52. Drain the spaghetti in a colander.
53. 53. Add the spaghetti immediately to the leek in the pan.
54. 54. Season the spaghetti to taste with salt.
55. 55. Season the spaghetti to taste with pepper.
56. 56. Add some of the remaining lemon juice to taste.
57. 57. Take the meatballs out of the oven.
58. 58. Plate the meatballs on deep plates.
59. 59. Plate the spaghetti on the plates.
60. 60. Grate fresh parmesan over the top.
61. 61. Serve the dish.
62. 62. Enjoy your meal!

Nutrition per serving

• kcal: 682
• Protein: 40 g · Fett/Fat: 28 g · Carbs: 66 g