Summary

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

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Instructions

1. Soak the 2 stale rolls in warm water for 2-3 minutes until soft. Squeeze them very well to remove excess water. Mix the squeezed rolls with 500g minced meat and 2 eggs to form a dough. Season generously with salt, pepper, and paprika powder.
2. Bring a pot of water to a gentle simmer over medium heat (not a rolling boil). Using two teaspoons, shape the meat dough into small balls. Gently drop them into the simmering water and cook for 15-20 minutes until they float and are fully cooked through.
3. While the meatballs cook, clean the 3 leeks and slice into rings. Wash thoroughly. Melt the 1 tablespoon butter in a large pan over medium heat. Add the leek rings and sauté for 2 minutes. Dust with the 2 tablespoons flour and stir well. Sauté for another 2-3 minutes. Pour in the 300 ml vegetable stock and 100 ml cream. Simmer for about 10 minutes, stirring occasionally.
4. In a separate pot, bring salted water to a boil over medium-high heat. Add the 500g ribbon noodles and cook until tender, usually 8-10 minutes.
5. Season the leek cream sauce with salt and pepper to taste. Add the cooked meatballs to the sauce and simmer together for 10 minutes.
6. Drain the cooked pasta and serve topped with the meatballs and leek cream sauce.