Summary

Ingredients

• 400 g spahetti
• 400 g broccoli
• 200 g carrot (s)

For the meatballs:

• 500 g minced meat
• 2 egg (s)
• 5 tablespoon breadcrumbs
• 2 tablespoon ajvar

For the sauce:

• 4 egg (s)
• 3 clove (s) garlic
• 300 ml cream or Cremefine
• 100 g parmesan, rated
• 1 bunch chives for sprinkling
• salt and pepper
• Paprika powder
• Chili powder
• nutmeg
• 2 tablespoons oil for the tray

Print Recipe Pin Recipe

Instructions

1. Cook the spaghetti in salted water until al dente and drain.
2. Divide the broccoli into small florets. Cut the carrots into slices. Blanch both in boiling salted water for about 5 minutes and drain well.
3. Mix the minced meat with the eggs, breadcrumbs and ajvar. Season the mixture well with salt, pepper, paprika and chilli and shape into balls.
4. Twist the spaghetti into small nests with a meat fork and place on a greased baking sheet. Place a meatball on each spaghetti nest. Spread the broccoli and carrots all around.
5. For the sauce, mash the garlic and mix with the eggs, cream (Cremefine) and parmesan. Season everything with salt, pepper and nutmeg and pour over the spaghetti.
6. Bake the spaghetti esters in a preheated oven at 200 ° C top / bottom heat (gas: level 4, convection: 180 ° C) for about 25 - 35 minutes.
7. Sprinkle the dish with the chopped chives and serve.