Meatballs in leek and cream sauce

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 3 stalk(s) leeks
• 500 g minced meat, mixed
• 2 rolls, stale
• 100 ml cream
• 300 ml vegetable stock
• salt and pepper
• 2 eggs
• 2 tbsp flour
• 1 tbsp butter
• Paprika powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Soak the two rolls. Squeeze out excess water and mix with the minced meat and eggs to form a meat dough. Season with salt, pepper, and paprika. Using two teaspoons of the dough, form small balls into gently boiling (but not boiling!) water and let them simmer. In the meantime, trim the leek, slice it into rings, and wash it thoroughly. Melt a little butter in a pan. Add the leek and dust with about 1-2 tablespoons of flour, then sauté. Add the cream and stock and simmer, stirring occasionally. Cook the pasta in plenty of salted water. Season the leek cream with spices. Place the cooked meatballs on top of the leek cream and let it simmer for another 10 minutes. Drain the tagliatelle and serve with the leek cream.