Pasta Nests with Meatballs

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 1 Handful Parsley (5 g)
• 1 sprig thyme
• 400 g ground beef
• 1 egg
• 2 tbsp whole‑grain breadcrumbs (15 g)
• 0.5 organic lemon (zest)
• Salt
• Pepper
• 400 g diced canned tomatoes
• 100 ml Vegetable broth
• 350 g whole‑grain spaghetti
• 50 g radish
• 24 peppercorns
• 12 roasted, halved almond kernels
• 30 g grated Parmesan (min 32% fat in solids)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Heat 1 tbsp oil in a pan. Sauté the diced onion and garlic over medium heat for 3 minutes until translucent. Remove from heat and let cool slightly.

2. 2.

   Wash, dry, and trim the herbs; pluck off 12 parsley leaves to set aside, finely chop the rest. Place the ground beef in a bowl. Add the egg, breadcrumbs, chopped herbs, and onion mixture. Season with lemon zest, salt, and pepper, then mix into a firm dough, adding more breadcrumbs if needed.

3. 3.

   Shape about 12 meatballs from the mixture. Heat the remaining oil in a large pan. Brown the meatballs all around for 5–7 minutes over medium heat. Add diced tomatoes and broth, season with salt and pepper, and simmer gently for about 10 minutes on low heat.

4. 4.

   Cook the spaghetti according to package instructions in plenty of boiling salted water for 9–11 minutes until al dente. Peel the radish, slice thinly, then use a cutter to punch out 24 small circles as eyes; press one peppercorn into each as a pupil.

5. 5.

   Remove the meatballs from the sauce and drain. Taste the tomato sauce. Drain the spaghetti, let it dry slightly, and twist into nests.

6. 6.

   Place three pasta nests on each of four plates, drizzle with tomato sauce, add one meatball in the center, and insert a half almond as a beak. Set the eyes with a bit of sauce. Garnish the meatballs with the reserved parsley leaves and sprinkle with Parmesan.

7. 7.