Recipe
Roasted sweet potato pasta with meatballs
approx. 50 minutes
4 Persons
970 kcal / 4070 kJ
37 g protein
45 g fat
102 g carbs
Ingredients
For the waffles: |
||
|---|---|---|
| 400 g | mixed minced meat | |
| 3 tbsp | breadcrumbs | |
| 3 tbsp | milk | |
| 1 | egg | |
| 1 tsp | mustard | |
| salt | ||
| freshly ground pepper | ||
| 4 tbsp | vegetable oil | |
| 1 | onion | |
| 600 g | American sweet potatoes | |
| 400 g | green beans | |
| 300 g | pasta, e.g. penne | |
| 1/2 bunch | chives | |
| 200 g | sour cream | |
| 1/2 tsp | savory, rubbed | |
Preparation
- Mix the minced meat with the breadcrumbs, milk, egg and mustard and season with salt and pepper. Shape the mixture into walnut-sized balls, fry in 2 tbsp heated oil in a large frying pan for 12-15 minutes on all sides, remove and keep warm (e.g. in the oven at 80 °C).
- Peel the onion and cut into fine rings. Peel and wash the sweet potatoes, cut into cubes and fry with the remaining oil in the remaining frying fat of the meatballs for 10-15 minutes. Add the onion and fry briefly.
- Wash and clean the beans, halve if necessary and cook in plenty of lightly salted water for 10-15 minutes. Add the pasta and cook according to the cooking time on the packet.
- Wash the chives, tap dry, cut into fine rolls, mix with the sour cream and season with salt and pepper. Add the meatballs and the bean and pasta mixture to the pan, heat briefly and season with the savory, salt and pepper.
- Arrange the sweet potato pan, garnish with the chive sour cream and serve.
Tip: For a vegetarian version, prepare the meatballs with vegan minced meat.