Pasta with meatballs

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 onions
• 2 garlic cloves
• 1 bunch of parsley
• 1 egg(s)
• 1 tsp thyme
• 4 tbsp breadcrumbs
• 2 tbsp olive oil
• 1 zucchini
• 150 g peas
• 1 tbsp butter
• 200 ml cream
• 300 ml chicken stock
• 1 lemon(s),
• 1 pinch(s) of sugar
• ½ bunch basil
• 300 g pasta of your choice, e.g. fork spaghetti
• salt water
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Peel the onions, dice half of them very finely and also dice the garlic. Finely chop the parsley and knead it into a dough with the minced meat, breadcrumbs, thyme, egg, salt and pepper. Form the dough into small balls. Heat the olive oil and fry the balls in a large pan. Remove the balls from the pan and set aside. Finely dice the zucchini and cut the remaining onions into wedges. Heat the butter in the pan in which the balls were fried, fry the onions and add the zucchini. Add the chicken stock and cream. Squeeze the lemon and pour the juice over the meatballs. Season with salt and pepper, add the meatballs and peas to the pan and season with a little sugar. Simmer over low heat. Cook the pasta in plenty of salted water until al dente. Finely chop the basil. When the pasta is cooked, sprinkle the basil over the meatball pan. Serve with the drained pasta.