Buletten mit buntem Nudelsalat

Ingredients

• 600 g ground beef
• 1 finely chopped shallot
• 1 finely chopped garlic clove
• 1 stale roll
• breadcrumbs
• 2 Eggs
• 2 tbsp chopped parsley
• 1 tbsp sharp mustard
• 1 tsp paprika powder
• vegetable oil (for frying)
• Salt
• pepper from grinder
• 400 g macaroni
• 0.5 can mixed peas
• 0.5 can mixed peas
• 2 tbsp mayonnaise
• 1 tbsp Crème fraîche
• 2 tbsp heavy cream
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Soak the roll in lukewarm water for the meatballs.

2. 2.

   Sauté the shallot and garlic in 1 tbsp oil, add chopped parsley, let cool slightly. Mix eggs, drained roll, paprika, salt, pepper into ground beef; add breadcrumbs if needed to reach firm consistency. Shape meatballs and fry in hot oil about 3-4 minutes per side.

3. 3.

   Cook macaroni in salted water until al dente according to package instructions. Drain, rinse with cold water, then let drain.

4. 4.

   Drain the peas and combine with mayonnaise, crème fraîche, heavy cream, and vinegar. Mix in the cooked macaroni, season with salt and pepper, and serve the meatballs on top of the salad.