Creamy spaghetti with meatballs

Ingredients for 4 servings:

• 500 g minced beef
• 2 onions
• 4 garlic cloves
• 40 g parsley
• 1 egg(s)
• 200 g mascarpone
• 20 g chives
• 150 g pesto, green
• 200 g peas, frozen
• salt and pepper
• 1 dash of olive oil for frying
• 400g spaghetti

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and finely chop the onions and garlic. Wash and finely chop the parsley. Add the onions, garlic, parsley, and egg to the minced meat and mix well, then season with salt and pepper. Form the mixture into tablespoon-sized meatballs. Fry in a pan with olive oil. Remove from the pan and set aside. In the meantime, cook the pasta according to the package instructions, reserving a cup of the pasta water when draining. Pour the reserved hot pasta water over the frozen peas. Finely chop the chives. Briefly wipe the pan with a paper towel. Then add the mascarpone and pesto and stir over low heat. Add the chives and peas along with the water and stir to combine. Simmer for about 5 minutes. Add the pasta to the sauce and mix everything together. Serve the pasta and meatballs on 4 plates. Approx. 884 kcal per serving.