Spaghetti with Meatballs, Carrots and Celery

Summary

Ingredients

• 500 g minced meat, mixed
• 2 egg (s)
• 1 celery
• 2 carrot (s)
• 300 ml juice (carrot juice)
• 200 ml vegetable stock
• 1 tablespoon tomato paste
• 2 shallot (s)
• 1 clove garlic
• salt and pepper
• nutmeg
• Paprika powder
• 2 tablespoon breadcrumbs
• some oil for frying
• 400 g spahetti
• Water (salt water)

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Instructions

1. Mix the minced meat with breadcrumbs and eggs. Dice half a shallot and add it. Season the meat with salt, pepper, nutmeg and paprika powder and form small balls.
2. Heat some oil in a pan. Fry the balls on all sides, remove and keep warm. Meanwhile, cook the spaghetti in salted water as usual.
3. Dice the celery, carrots and remaining shallots. Heat some oil in the pan, sweat everything briefly. Deglaze with vegetable stock and carrot juice. Dissolve the tomato paste in it. Let the sauce simmer until the vegetables have reached the desired cooking level.
4. Put the meatballs back in the sauce, possibly thicken the sauce a little. Mix with the spaghetti and serve.