Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Finely chop the parsley. Empty the breadcrumbs and milk into a bowl, leave to absorb for approx. 10 mins. Add the parsley and mince, season. Mix together, knead well until the ingredients combine to form a compact mass. Divide the mixture into 40 portions, shape into balls with wet hands.
Peel the bottom third of the asparagus. Chop the asparagus into approx. 4 cm pieces. Cut the spring onions into rings.
Break the spaghettini into pieces approx. 5 cm long. Heat the oil in a wide frying pan. Fry the meatballs all over for approx. 5 mins. per batch. Remove and drain on paper towels. Sauté the asparagus and spring onions in the same pan. Add the pasta, pour in the water, season and stir. Bring to the boil, reduce the heat, cover and simmer for approx. 8 mins., stirring occasionally. Add the meatballs for the final 5 mins. Mix in the cream cheese.
|Tip:||Instead of asparagus, you can use chopped courgette.|
|Tip:||Sprinkle with a little grated parmesan.|
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