Almond meatballs in curry salad

For 4 ingredients nfor 4 people
  • 250 g Pennine (small penne noodles)
  • Salt
  • 250 g frozen peas
  • 50 g chopped almonds
  • 1 medium-sized onion
  • 250 g Cherry tomatoes
  • 1/2 Bund Parsley
  • 250 g creamy whole milk yoghurt
  • 3-4 EL lemon juice
  • 1-2 TL Curry
  • 1 EL liquid honey
  • Pepper
  • 400 g mixed minced meat
  • 1 Egg (size M)
  • 40-50 g breadcrumbs
  • Sweet paprika
  • Chili powder
  • 3-4 EL Oil
45 minutes
light
1.
Put the noodles in plenty of boiling salted water and cook according to the instructions on the package. Cook frozen peas for the last 1-2 minutes. Roast the almonds in a pan without fat, remove them immediately and let them cool down. Pour pasta and peas onto a sieve, rinse under cold water, drain and let cool. Peel onion and chop finely. Wash, drain and halve tomatoes. Wash the parsley, pat dry and cut into strips except for something to garnish. Mix the yogurt, lemon juice, half of the onion, curry, honey, a little salt and pepper. Mix the pasta and peas, tomatoes, parsley and curry sauce. Put the mince, egg, breadcrumbs, almonds and the remaining onion cubes in a bowl, season with salt, paprika and chilli and knead everything well. Shape approx. 20 small meatballs with moistened hands. Heat the oil in a large pan and fry the meatballs all around for 6-8 minutes. Arrange crispy almond meatballs with the pasta salad on plates. Serve garnished with parsley
2.
Wait approx. 15 minutes
1 portion approx.:
  • 800 kcal
  • 3360 kJ
  • 39 g protein
  • 40 g fat
  • 70 g carbohydrates

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