Penne with meatballs

Ingredients for 4 servings:

• 1 roll
• 200 ml milk
• 3 onions
• 1 garlic clove(s)
• 1 tbsp butter
• salt and pepper
• Paprika powder
• 2 tbsp mustard
• 4 tbsp breadcrumbs
• 4 tbsp oil
• 300 g penne rigate
• 600 g chopped tomatoes (from a can)
• ½ bunch oregano
• ½ bunch basil
• 2 eggs
• 600 g minced meat, mixed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the bread roll in milk. Peel and finely dice the onions and garlic. Fry one-third of the onions and the garlic in the butter until translucent. Squeeze out the liquid from the bread roll, mix with the minced meat, eggs, onions, and garlic. Season with salt, pepper, mustard, and paprika. Bind the meat mixture with the breadcrumbs, then shape into small balls. Heat 2 tablespoons of oil in a pan and fry the meatballs on all sides for 8-10 minutes. Cook the pasta in plenty of salted water according to the package instructions until al dente. Heat 2 tablespoons of oil in a saucepan and fry the remaining diced onions until translucent. Add the tomatoes and simmer over low heat for 4-5 minutes. Rinse the herbs, shake dry, chop, stir in, and puree the sauce. Season with salt and pepper. Drain the pasta, mix with the sauce, and serve with the meatballs. Serve with a green salad.