Ingredients for 4 people:
1 roll (from the day before)
approx. 200 ml milk (3.5%)
1 medium onion
7 leaves wild garlic
1 pot of chervil
500 g mixed minced meat
1 egg (M)
salt, pepper
4-5 tbsp olive oil
400 g courgettes (mixed green + yellow)
Also:
Capuchin flowers to garnish
Preparation:
1. Cut rolls into cubes, soak in milk. Peel onion, chop finely. Finely chop 3 leaves of wild garlic and the plucked chervil leaves.
2. Knead the minced meat, the squeezed out roll, onion, egg and herbs. Season with salt and pepper. Form 8 meatballs.
3. Heat 2-3 tablespoons of oil in a frying pan. Briefly fry 4 leaves of wild garlic in it, remove and drain on kitchen paper. Fry the meatballs in the hot oil over a medium heat for approx. 10 minutes, turning.
4. In the meantime, clean and wash the courgettes. Der Länge nach zu Spaghetti schneiden. Blanch in boiling salted water for about 3 minutes, then drain. Heat another 2 tablespoons of oil. Toss the courgette spaghetti in it. Season with pepper.
5. Arrange the meatballs with the courgette strips and wild garlic leaves.
Garnish with nasturtium flowers if desired.
Preparation time approx. 30 minutes
Nutritional values per person approx.:
Calories: 456
Joule: 1909
Protein: 31.3 g
Fat: 32,7 g
Carbohydrates: 11.5 g
(FoodCentrale by ddp images)
