Mett Balls with Kritharaki Noodle Salad

Mett Balls with Kritharaki Noodle Salad

Mett balls with Kritharaki noodle salad can be served hot or cold. Cook Kritharaki noodles, drain, rinse with cold water and drain. Dice the onions and mix with the Kritharaki noodles. Cut the cherry tomatoes in half and add. Mix olives and pepperoni with the salad. Dice the feta and mix in. For the salad dressing mix 1 tablespoon oil with vinegar. Season with pepper, salt, 1 garlic clove and small plucked parsley and mix with the Kritharaki noodle salad. Season the mince with pepper, salt, 1 finely diced garlic clove, paprika powder and thyme. Form small balls with slightly moistened hands. Heat 1 tablespoon of oil in a pan. Brown the meatballs vigorously. Let the meat balls cool as desired. Arrange Kritharaki noodle salad on Lollo biondo salad. Spread Mett balls over it.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
914 kcal
57 g
41 g
54 g

(C)opyright by Marions Kochbuch