Meatball and noodle pan

Ingredients for 4 servings:

• 500 g minced beef
• 500 g minced pork
• 2 tsp butter, soft
• 2 onions, chopped
• 60 g breadcrumbs
• 2 eggs
• 1 pinch of nutmeg, freshly grated
• 1 pinch of cayenne pepper
• salt and pepper
• 50 g butter
• 50 g flour
• 400 ml beef bouillon
• 200 ml cream
• 500 g pasta, cooked
• 50 g mountain cheese, grated
• 1 spring onion(s)
• 4 tbsp vegetable oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Meatball pan with noodles and light sauce

Preheat oven to 200°C (top/bottom heat). Mix the minced meat. Add the eggs, onions, breadcrumbs, softened butter, nutmeg, cayenne pepper, salt, and pepper, and knead everything together. Form the mixture into meatballs. Heat the oil in a pan and fry the meatballs evenly on all sides. Remove the meatballs from the pan. For the sauce, heat the butter in the same pan. Add the flour and stir until smooth. Deglaze with the beef stock. Pour in the cream and bring to a boil, stirring constantly. Add the meatballs to the sauce. Place the cooked pasta, meatballs, and sauce in a baking dish and mix well. Sprinkle with grated cheese and spring onions. Bake in the preheated oven on the middle rack for 5-10 minutes.