Colorful Meatballs with Vegetable Sauce and Elbow Macaroni

Juicy meatballs with Parmesan sit in a mild tomato and vegetable sauce with corn, bell pepper and zucchini, served with elbow macaroni. The meatballs can be prepared in advance and are a hit with kids.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 500 g beef mince
• 1 Stück egg
• 4 EL breadcrumbs
• 30 g Parmesan, freshly grated
• 1 TL salt
• 1 Bund chives
• 2 EL cooking oil
• 1 Stück zucchini
• 1 Stück red bell pepper
• 2 Stück carrots
• 1 Dose corn, drained (can)
• 400 g passata
• 250 g elbow macaroni
• 100 g cream cheese

Method

1. Finely chop the chives. In a large bowl, knead the mince with the egg, breadcrumbs, Parmesan, salt and half of the chives, then shape about 20 small meatballs.
2. Wash the zucchini, bell pepper and carrots and cut them into small cubes.
3. Heat the cooking oil in a large pan and fry the meatballs on all sides for 8 to 10 minutes until golden brown. Then remove them from the pan.
4. In the same pan, fry the vegetables for 4 to 5 minutes, then add the corn and the passata and simmer for 5 minutes.
5. Return the meatballs to the sauce and let them steep over low heat for another 5 minutes.
6. Meanwhile, cook the elbow macaroni in salted water according to the package instructions until al dente, then drain.
7. Stir the cream cheese into the sauce, season with salt, and serve the pasta with the meatballs. Sprinkle with the remaining chives.