Mini Meatballs with Vegetable Pasta
Ingredients
- Ingredients
- 1 day-old White roll
- 1 onion (chopped)
- 2 Tbsps chopped parsley
- 1 chili pepper (finely chopped)
- 5 Tbsps vegetable oil
- 600 grams mixed Ground meat
- 2 eggs
- 1 tsp Mustard
- 1 tsp sweet ground paprika
- 2 tsps dried marjoram
- salt
- Vegetable pasta
- 1 Zucchini
- 2 carrots
- 1 Leek
- 2 Tbsps soy sauce
- 2 Tbsps vegetable oil
- Hot Sauce
- 2 chili peppers (cut into thin rings)
- 2 Tbsps honey
- 100 milliliters light soy sauce
Preparation steps
For the meatballs, soak the bread in lukewarm water. Fry the onion in 1 tablespoon hot oil. Add as much parsley to the onion as desired, cook briefly, then allowed to cool. Squeeze the excess water from the soaked bread. Mix the bread along with the onion, ground meat, eggs, mustard, paprika, marjoram, chili peppers and salt and knead until smooth. Use the mixture to form 16 equal meatballs.
Fry the meatballs in 4 tablespoons hot oil until browned on all sides.
For the vegetable pasta, peel the carrot. Rinse the leek and zucchini. Cut the carrot, leek and zucchini into very thin strips. Sauté the vegetables in 2 tablespoons oil and deglaze with soy sauce. Remove from heat; set aside.
For the hot sauce, mix together all of the ingredients and pour into a bowl.
Serve all of the prepared ingredients together on 4 warmed plates.
