John Myers
Pasta Stew with Meatballs
The perfect pasta stew with meatballs recipe with a picture and simple step-by-step instructions.
Meatballs:
- 1 Shallot
- 1 small pole Leek
- 1 small Carrot
- 1 small piece Fresh celery
- 1 tbsp Rapeseed oil
- 2 tbsp Tomato paste
- 800 ml Vegetable broth
- 1 Can Cherry tomatoes
- 1 shot Vinegar
- 1 Clove of garlic
- 1 pinch Sugar
- 1 tsp Garlic pepper from my KB
- 1 tsp Seasoned salt from my KB
- 0,5 tsp Painted fenugreek seeds
- 1 pinch Espelette pepper
- Telly cherry pepper
- 2 Bay leaves
- 150 g Croissant noodles
- 500 g Ground beef
- 1 tsp Mustard
- 1 tsp Paprika powder
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- 1 pinch Painted fenugreek seeds
- 1 pinch Freshly ground caraway seeds
- 1 pinch Marjoram
- 1 pinch Freshly grated Parmesan
- 1 pinch Sour cream
- Peel the shallot and garlic. Cut the shallot into strips, press the garlic! Halve the leek lengthways and cut into strips, wash, peel the carrot and celery, dice finely.
- Now leave out the bacon cubes without oil, add the shallot, leek, carrot and celery and fry briefly. Possibly add some oil now! Then add tomato paste and roast everything briefly! Deglaze with cherry tomatoes, vegetable stock and vinegar. Add the garlic clove! Season with sugar, garlic pepper, seasoned salt, fenugreek and Espelette pepper and add the bay leaves. Let it steep for 5 minutes.
- Meanwhile, season the ground beef with the above herbs and spices, form small balls!
- Now let the pasta and meatballs and everything simmer for another 10 minutes on a low heat! If you like, you can fry the meatballs beforehand! 🙂
- In the meantime, grate the Parmesan!
- Then distribute the stew in bowls. Serve with your choice of Parmesan and / or sour cream!
- My seasoning salt
- Garlic and pepper all-rounder; o)
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