Linguine in Leek Cream with Meatballs

Summary

Ingredients

• olive oil
• 500 g minced meat, mixed
• 1 egg (s)
• 1 clove garlic
• 2 tablespoon onion (s), roasted
• 2 tablespoon almond (s), ground, or nuts
• 0.5 teaspoon ½ curry
• 1 tablespoon spice mixture, (grill spice)
• salt and pepper

For the sauce:

• 2 leeks
• 1 ½ teaspoon vegetable stock, instant
• 3 tablespoon sour cream, (or creme fraiche)
• 100 ml milk
• 1 teaspoon curry
• salt and pepper
• 500 g pasta, linuine or other

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Instructions

1. Mix the ingredients for the balls (minced meat, egg, garlic, fried onions, nuts and spices) well and form walnut-sized balls. Fry them with a little olive oil (you can also fry them without them in a non-stick pan). Then take it out.
2. Sauté the chopped leek in the frying fat, season with broth and curry and let simmer for about 10 minutes over medium heat. Then stir in the sour cream and milk until a creamy sauce is formed. Season to taste with salt and pepper. Stir in the meatballs.
3. Cook the noodles al dente and mix with the sauce after pouring them off.