Master chef
Utensils
Apron
Bowl
Cooking spoon
Frying pan
Measuring cup
Oven mitts
Pan
Paring knife
Plate
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
pestle and mortar
Ingredients
Hint:
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
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Peel and finely chop the onion. Finely chop the parsley. Finely grind the fennel seeds using a mortar and pestle. Preheat the oven to 60 °C, warm the plate.
Meatballs
Spoon 2 tbsp of yoghurt into the bowl, cover and chill the remainder of the yoghurt. Add the mince to the yoghurt along with all the other ingredients up to and including the pepper. Add half of the onion along with the parsley and fennel seeds. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mixture into approx. 16 balls.
To fry
Heat the oil in a non-stick frying pan. Add the meatballs, fry for approx. 8 mins. all over. Remove, arrange on the plate, place in the preheated oven.
Fregola sarda
Heat the oil in a pan. Add the remainder of the onion, sauté briefly. Add the pasta, pan-fry for approx. 2 mins. while stirring. Pour in the stock, bring to the boil. Reduce the heat, cook the pasta (uncovered) for 10 mins., stirring occasionally. Add the peas, add the spinach in batches, mix in, simmer for approx. 5 mins., season.
To serve
Add the cheese to the pasta, mix, serve with the meatballs. Top with the chilled yoghurt.
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