Spanish cuisine · Dough, Pasta & Rice

Casserole Noodles with Meatballs

Short noodles in a clay pot, braised tender in stock with small beef meatballs and tomato sofrito.

Ingredients · for 4 servings

• 300 g soup noodles
• 400 g ground beef
• 1 egg
• 2 tbsp breadcrumbs
• 2 onions
• 4 garlic cloves
• 1 can chopped tomatoes (400 g)
• 1 tsp paprika (sweet)
• 1 l rich beef stock
• 4 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Knead the ground beef with the egg, breadcrumbs, one finely grated garlic clove, chopped parsley, salt and pepper, and shape into about 20 hazelnut-sized balls.
2. Heat olive oil in a clay pot or heavy braising pot and brown the meatballs all over on high heat for 4–5 min., then remove them.
3. Finely dice the onions and the remaining garlic and sweat them in the frying fat over medium heat for 8 min., until the onions are golden.
4. Toast the paprika for 30 sec., add the tomatoes and reduce the sofrito uncovered for 12 min., until dark and thick.
5. Pour in the hot beef stock, bring to a boil, stir in the noodles and meatballs and cook uncovered over medium heat for 12–14 min., stirring occasionally, until the noodles are tender and only a little thick broth remains in the pot.
6. Remove from the heat, let it rest for 5 min., season with salt and pepper and bring straight to the table in the pot, sprinkled with chopped parsley.