Meatballs with vegetables and light sauce

Ingredients for 4 servings:

• 500 g minced beef
• Salt and pepper, black
• ½ tsp smoked paprika powder
• 1 tsp, heaped mustard, medium hot
• 2 tbsp rapeseed oil
• 1 onion(s)
• 1 garlic clove(s)
• Fat for frying
• Flour, 1 – 2 tbsp
• Parsley, fresh
• 300 ml milk
• 150 ml cream
• 1 tsp vegetable broth
• nutmeg
• 1 jar peas and carrots (drained weight 420 g)
• 2 tomatoes
• Harissa paste
• Paprika powder, smoked
• salt and pepper
• 400g spaghetti

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Mix the ground beef, salt, pepper, paprika, and mustard well and form small meatballs from the mixture. Fry the balls all over in hot oil. Finely chop the onion and garlic clove and fry in the frying fat until translucent. Stir in the flour, sauté briefly, then deglaze with milk and cream. Stir in the vegetable stock and a pinch of nutmeg and bring to a boil briefly. Wash and dice the tomatoes, peel them if desired, and add them to the sauce along with the drained peas and carrots. Add the meatballs as well. Bring everything back to a boil briefly and season with harissa paste and paprika to taste. Allow the dish to warm through. Finally, stir in the chopped parsley. Cook the spaghetti according to the package instructions, fold in, and serve.