Boil spaghetti in salted water strictly on time on the packaging.
Chop onions into small cubes. In one bowl, combine the prepared minced veal and chopped onions. Add salt, pepper and stir. Forcemeat to beat off the bottom of the bowl.
Moisten your hands and form round meatballs.
Heat butter in a large frying pan, place meatballs in it and fry them on all sides 5 Minutes
until a light crust forms.
Top with broth, add tomato paste. Simmer over medium-low heat, not allowing the broth to boil, until the meat is ready (about 20 Minutes).
Serve spaghetti with meatballs and sauce.
Cut pepper and cucumber, combine with olives and basil. Season the salad with olive oil, salt and pepper.
Spaghetti (100 g) with falafel (150 g) and vegetable salad (150 g). Soak chickpeas for falafel at night. Boil until tender in clean water. To dry. Grind in a blender with oil, herbs, caraway seeds, garlic, onions, pepper and salt. Roll in sesame and bake in the oven at 180 ° C for 20 Minutes.
Ingredients
Directions
Boil spaghetti in salted water strictly on time on the packaging.
Chop onions into small cubes. In one bowl, combine the prepared minced veal and chopped onions. Add salt, pepper and stir. Forcemeat to beat off the bottom of the bowl.
Moisten your hands and form round meatballs.
Heat butter in a large frying pan, place meatballs in it and fry them on all sides 5 Minutes
until a light crust forms.
Top with broth, add tomato paste. Simmer over medium-low heat, not allowing the broth to boil, until the meat is ready (about 20 Minutes).
Serve spaghetti with meatballs and sauce.
Cut pepper and cucumber, combine with olives and basil. Season the salad with olive oil, salt and pepper.
Spaghetti (100 g) with falafel (150 g) and vegetable salad (150 g). Soak chickpeas for falafel at night. Boil until tender in clean water. To dry. Grind in a blender with oil, herbs, caraway seeds, garlic, onions, pepper and salt. Roll in sesame and bake in the oven at 180 ° C for 20 Minutes.