Spaghetti salad with Köttbullar

Ingredients for 10 servings:

• 400g spaghetti
• salt water
• 500 g meatballs made from beef and pork
• 1 cup sour cream
• 4 tbsp natural yogurt
• 3 tbsp tomato paste
• 4 tbsp tomato ketchup
• 3 tsp broth, granulated
• 1 can of corn
• 1 can kidney beans
• 1 cucumber(s)
• 3 tomatoes
• salt and pepper
• Maggi

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 13 hours 15 minutes

Cook the spaghetti, ideally broken into 5-6 pieces, in salted water according to the package instructions. Drain, transfer to a salad bowl, and let cool. Meanwhile, heat the meatballs according to the package instructions, e.g., fry in a pan for 12 minutes, adding a little butter towards the end. For the dressing, combine the sour cream, natural yogurt, ketchup, tomato paste, granulated stock, Maggi, salt, and pepper, and mix with the spaghetti. The pasta can also be lukewarm. Drain the corn and kidney beans, add them, and mix. Dice the cucumber and tomatoes and toss with the remaining salad. Season with salt and pepper, if desired. Finally, mix in the meatballs. Let the salad marinate in the refrigerator overnight.