Meatballs in Leek – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon noodles
- 3 leeks
- 500 g minced meat, mixed
- 2 rolls, stale
- 100 ml cream
- 300 ml vegetable stock
- salt and pepper
- 2 egg (s)
- 2 tablespoon flour
- 1 tablespoon butter
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Soak the two rolls. Express it very well and work it with the minced meat and eggs to make a meat dough. Season to taste with salt, pepper and paprika powder.
- Shape the dough into small balls with two teaspoons, pour them into lightly boiling (not bubbly!) Water and let them steep.
- In the meantime, clean the leek, cut into rings and wash well. Melt some butter in a pan. Add the leek, dust with about 1-2 tablespoons of flour and sauté. Add the cream and stock and simmer, stirring occasionally.
- Cook the pasta in enough salted water.
- Season the leek cream with spices. Place the cooked meatballs on the leek cream and let them steep for another 10 minutes.
- Drain the tagliatelle and serve with the leek cream.
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