Noodle pot "Köttbullar"

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 tbsp breadcrumbs
• 1 m.-sized egg(s)
• some salt and pepper, black, from the mill
• 5 tbsp clarified butter
• 2 carrots
• 2 stalk(s) Celery
• 1 clove(s) garlic
• 125 ml vegetable stock
• 125 ml beef broth
• 250 ml whipped cream
• 500 ml milk
• 250 g pasta, e.g. Pipe Rigate
• 4 stalks of flat-leaf parsley
• n. B. Cranberries, from the jar
• e.g. Gouda, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

In a bowl, knead the ground meat with the breadcrumbs and egg, seasoning with a little salt and a few grinds of freshly ground black pepper. Form into about 16 meatballs. Heat 3 tablespoons of clarified butter in a large pan and fry the meatballs on all sides for about 10 minutes. Peel and trim the carrots and celery, rinse, and slice them. Peel and chop the garlic clove. Heat 2 tablespoons of clarified butter in a large pot and sauté the carrot and celery slices with the chopped garlic. Then add the vegetable stock, beef stock, heavy cream, and milk. Add the pipe rigate and bring to a boil. Season with a little salt and a few grinds of freshly ground black pepper, cover, and simmer for about 15 minutes (the pasta and vegetables should be al dente; otherwise, simmer for 5 minutes longer), stirring frequently. Rinse the parsley, shake it dry, and roughly chop the leaves, reserving a few for garnish. Add the meatballs to the pasta pot and heat through. Stir in the chopped parsley. Serve the meatballs on deep plates, sprinkled with the remaining parsley. Serve with cranberries and freshly grated Gouda cheese, if desired.