Herbal Meatballs and Potato Noodle Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet HENGLEIN potato noodles (500 g)
- 400 g minced meat, mixed
- 1 egg (s)
- 1 tablespoon breadcrumbs
- 1 teaspoon mustard, medium hot
- Salt and pepper, freshly ground
- Paprika powder
- 3 bell peppers, red, yellow, green
- 250 g cherry tomato (s)
- 1 tablespoon semi-fat margarine
- 200 ml tomato juice
- 2 tablespoon marjoram, fresher, chopped
- 2 tablespoon lovage, fresh, chopped
Print Recipe
Pin Recipe Instructions
- Knead the minced meat with the egg, breadcrumbs and mustard, season with salt, pepper and paprika powder and shape into small meatballs. Halve the peppers, clean, wash and cut into cubes approx. 2 x 2 cm. Wash the cherry tomatoes and cut in half.
- Fry the potato noodles in heated margarine for approx. 3 - 4 minutes until golden brown and remove. Put the meatballs in the remaining frying fat and fry them as well. Add the peppers, tomatoes and juice and cook for about 5 - 10 minutes.
- Add the potato noodles again, heat briefly and season with salt, pepper, marjoram and lovage.
- Per serving:
- kJ / kcal: 1597/380
- EW: 29 g
- Q: 8 g
- KH: 47 g
- BE: 3.5
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