in Recipes

Creamy spaghetti with meatballs

updated

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Ingredients for 4 servings:

  • 500g spaghetti
  • 350 Bratwurst, coarse
  • 1 ½ liters of chicken broth
  • 1 class can/n tomatoes, peeled, approx. 400 g each
  • 1 cup of crème légère with herbs
  • 1 small onion(s)
  • 200g bacon
  • e.g. Vegeta or similar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Finely dice the onion and bacon and sweat in a little oil until translucent. Break the raw spaghetti into small pieces and add them. Add enough stock to cover. In the meantime, form the minced meat from the coarse sausages into balls. Brown them all over in hot oil. Stir the spaghetti thoroughly and add a little stock every now and then to prevent it from sticking. 1.5 liters should be enough. Just before the spaghetti is al dente, add the tomatoes and fold in vigorously. Finally, fold in the cup of crème légère and season to taste. Mix in the minced meat balls or serve separately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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